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DINNER MENU - THIRD COURSE roasted lamb rack coffee crust, pommes puree, wilted spinach roasted shallots and lamb char grilled tri-tip sirloin red onion jam, roasted new potatoes and brussel sprouts with "pub" sauce barramundi en papillote red thai curry, jasmine rice and chili jam pan roasted monkfish pancetta, french lentils and buerre rouge |