Dill and citrus
Dried tomatoes, pine nuts, pecorino, balsamic emulsion.
Home made Cellier sauces *Wednesday $2 /5pm to 7pm
6/18 | 12/34
Iles-de-la-Madeleine’s scallop ceviche
Citrus and bird's eye chili marinade.
Pan-fried foie gras
Stewed pears, maple with oat crumble.
All-dressed mushroom velouté
Giant piri-piri prawns
Chorizo, tomato compote, arugula.
Oysters au gratin
Dried tomatoes, mushrooms, smoked gouda.
Saddle of rabbit confit
Black plum sauce, creamy polenta, seasonal vegetables.
Wine sauce, celeriac purée, pan-fried vegetables.
Angus Rib Eye 18oz
Fries and aioli.
Stuffed guinea fowl supreme
Gratin with two potatoes, port sauce and figs.
Roasted lobster tail with garlic butter and dill.
Rice salsa, grilled vegetables, dill butter.
Seafood Fettuccine |34