Chef Kierrin McKnight (ex-Bennelong, Sydney and Criterion, London), is serving smart food at this South Coast restaurant. Try the seared ocean trout fillet with asparagus and macadamia salsa and a spanner crab aioli; or the lemongrass and kaffir lime pannacotta with roasted plum.
Open
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Breakfast
Lunch
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Dinner
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Late
Sat-Sun 11.30am-3pm daily 5.30pm-10pm
Modern Australian
Entree: $20
Mains: $29.50-$33
Dessert: $14.50
Payment accepted: MasterCard, Visa and EFTPOS
Licensed. Wine is not available by the glass. BYO $6 corkage per bottle.
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