Watson's Tasting Plate   18.5/28

Pan Seared Scallops on Cauliflower Puree finished with Prawn Oil 18

Sardines, House Cured in Vinegar, Preserved Lemon & Fennel with fresh Herbs and a Harissa Drizzle  17.5

Pork & Leek Terrine, Fig Chutney and Toast 17.5

Frittata of Free Range Egg Whites, Triple Brie Cheese & a Lightly Dressed Rocket  16


Beef and Potato Fritter Cakes, Pan Fried & Served with a Petit Citrus Salad 17.5

Kangaroo Fillet, Spice Dusted then Pan Seared with a Mild Curried Cabbage and Jus 27.5

Baby Poussin, Marinated in Middle Eastern Spices on Four Bean Taboulie and Preserved Orange Sauce 29.5

Agnolotti filled with Ricotta & Spinach served with a Sage, Pine Nuts &Burnt Butter 24.5

Char-grilled Eye Fillet on a White Bean & Beetroot Puree with a Juniper Berry Infused Red Wine Sauce  33

Market-fresh Fish Market price


Mixed Berry Cheese Cake 14.5

Chocolate Brownie, with Rum, Raisins & Walnuts served with Chocolate Ice Cream 14.5

Raspberry Brulee 14.5

Selection of Imported and Australian Cheeses served with Lavosh & Quince Paste 26


Tomato, Boccocini Cheese, fresh Basil and Olive Oil   8
Mixed Leaf salad & White Balsamic Dressing        8
French Fries  8

NOTE: Prices subject to change without notice as are some ingredients due to seasonal availability