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-to
start- Tataki
of New England Beef with
a honey and rosemary dipping sauce House
Smoked Mullet Tarts Chargrilled
Marinated Cuttlefish Parmesan
Crumbed School Whiting with
a lemon myrtle dipping sauce -entrée- Yamba
King Prawns with
an olive and lime tapenade, daikon radish and a tomato citrus dressing -main
course- Bangalow
Sweet Pork Cutlet with
blue cheese and ginger -dessert- Macadamia
and White Chocolate Parfait with
dark chocolate mousse and a rosella coulis |
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