Scotch Fillet
Grilled to your liking on a bed of rosemary mashed potato, topped with roasted Mediterranean vegetables and a reduced red wine sauce  21.0

Suffolk Shoulder
Half shoulder of lamb roasted to perfection, partnered by rosemary and garlic potatoes, steamed broccoli and baby carrot with it own rich jus  21.0

Baked Chicken Breast
Served on a mild chili polenta cake and wilted spinach with red onion topped with a roasted tomato Napoli sauce  19.0

Oven Roasted Pork Fillet
Served on smashed potatoes drizzled with a sticky orange and ginger sauce, accompanied by steamed broccoli and duchess carrots  19.0

Huon Valley Mushroom Risotto
Sun-dried tomato, spinach, and Huon Valley mushroom risotto  15.0

Whalers Bounty Salad
A combination of local seafood pan-fried with a warm red wine, garlic and pepper vinaigrette, placed on crisp lettuce leaves, garnished with lemon and lime wedges, julienne vegetables and served with crispy potato chips  24.0

Fish of the Day
Fillet of fresh fish, oven baked then served with a classic Greek style salad with crispy potato chips and a lime and caper mayonnaise  POA

Pan Fried Scallops
Local scallops pan-fried in garlic butter and placed on top of roasted vegetables and chat potatoes  19.50

Prawn and Trevalla Bake
Fresh prawns and Trevalla baked in a double cheese sauce, grilled until golden brown and served with fresh salad  21.0

ACCOMPANIMENTS

GARLIC & ROSEMARY CHATS
Roasted baby binjis with garlic and rosemary 5.5
SEASONAL VEGETABLES 5.5
SPICY POTATO WEDGES With sweet chilli sauce and sour cream 7.5
GARDEN SALAD Mesculin, tomato, cucumber, red onion with a French style dressing 7.5
GREEK SALAD Mesculin, tomato, cucumber, capsicum, olives, feta cheese & red onion. 8.5