Best Known For
LAMBS BRAINS served on savoy cabbage, burnt lemon caper and white wine sauce. TWICE COOKED CRISPY DUCK served on giant croquette, baby bok choy and finished with plum glaze. LAMB RACK pistachio crusted, served with beetroot mash, baby carrots and red wine jus.
Features & Facilities
Payments Accepted: Visa, Mastercard, Eftpos
Seats: 65 Chef: Vanessa
Opening Hours
Mon Closed
Tue 7:30:AM - 10:00:PM
Wed 7:30:AM - 10:00:PM
Thu 7:30:AM - 10:00:PM
Fri 7:30:AM - 10:00:PM
Sat 7:30:AM - 10:00:PM
Sun 7:30:AM - 10:00:PM
