The Column



Entrées	

Honey Pumpkin Soup	$6.90
roast pumpkin and honey soup served with sour cream, chives and crisp bacon sippets

Tempura Oyster and Nori Roll	$10.50
six Clyde River oysters and salmon nori roll, dusted with sansho, 
tempura-battered and set on Japanese style salad with wasabi dipping sauce

Spanish Style Oysters	$13.60
six natural oysters topped with melon, prosciutto and lime salsa 
served with a gazpacho shot and our own lavender-scented gravlax

Cassis Quail Salad	$9.50
jumbo sized quail glazed with blackcurrant liqueur and arranged beside
curly endive, orange and cashew nut salad surrounded by reduced cassis and saffron oil

Seared Tuna	$9.90
prime tuna steak quickly seared and served on a niçoise style salad 
of olives, green beans, tomato, egg and salad leaves drenched in sherry vinegar

Scallop Mousseline Trio	$10.90
steamed mini timbales of scallop individually flavoured
and set around blue cheese parsnip mash with crab bisque

Rare Beef Salad	$9.70
tenderloin of beef crusted in freshly ground aromatic seeds, roasted rare 
and chilled in lemongrass-infused marinade, sliced around roast peach and witlof salad 
garnished with mini poached pear and drizzled with Vinagre de Cabernet Sauvignon 

Warm Chicken Caesar	$9.90
classic style Caesar salad; romaine lettuce tossed with grilled spiced chicken breast, 
crisp pancetta, garlic croutons, anchovies and coddled egg 
crowned with fresh shaved parmesan

Vegetable Antipasto Tower	$8.90
marinated goat’s cheese, our own olive tapenade, hickory-smoked tomatoes, 
slow-roasted capsicum and eggplant in apple balsamic, all layered together 
with charred zucchini strips, sweet potato, rocket pesto and kasaundi

Side Orders	

Green Salad	$3.50

Herb or Garlic Bread	$2.50

Sesame Bok Choy with Oyster Sauce	$4.00

Seasonal Vegetables	$4.50

Greek Salad	$4.50

Sautéed Kipfler and Onion	$4.0





Main Courses	

Sirloin Steak	$18.90
Scotch Fillet	$17.20
Beef Tenderloin	$22.20
all char-grilled steaks are served with crisp seasonal salad, chips or wedges 
and your choice of either pepper, mushroom or garlic cream sauces, 
or you may prefer herb or chilli butter

Fillet of Swordfish	$16.40
lightly grilled and placed on sautéed potatoes with crisp rocket leaves 
and semi-dried tomatoes drenched in porcini dressing

Tahini Salmon	$16.40
grilled fillet of Tasmanian salmon brushed with tahini, 
served with creamed saffron potatoes mixed with fresh coriander and pickled ginger
in a pool of spinach and pureed peas

Supreme of Chicken in Prosciutto	$16.80
plump breast of pesto-marinated chicken wrapped in prosciutto, slow oven baked 
and placed on tomato, pinenut and vegetable risotto drizzled with garlic cream

Teriyaki Duck	$17.40
boneless pieces of teriyaki-marinated duck sliced over squid ink linguine, 
baby bok choy and poached tofu bathed in miso broth scented with ginger

Pork Loin Steak	$16.60
basted with char sui and oven roasted, then placed on stir-fry vegetables 
and glazed with star anise orange jus

Tunisian Lamb Fillets	$16.60
tender young lamb fillets marinated in harrisa and placed alongside spicy couscous 
with chick peas and tossed char-grilled vegetables served with capsicum scented jus

Thai Style Seafood Cakes	$17.10
pan-seared patties of fresh fish pieces blended with prawns, scallops and crabmeat
infused with lemongrass, chilli coconut and ginger,
served with spiced pumpkin risotto and Thai peanut dressing

Pancake Cannelloni	$15.90
vegetarian pancake cannelloni filled with sweet potato, fresh herbs and spinach,
oven-baked and set on grilled polenta cake and served with walnut cream






Desserts	

Fig and Walnut Pudding	$6.00
individual steamed fig and walnut pudding with a warm honey anglaise 
and stewed blackberries

Goat Cheese Cheesecake	$6.00
set on a muesli biscuit base and served with sour cherry and kirsch compote

Meringue Baskets	$6.00
filled with crème de cacao icecream and chocolate ganache garnished with fresh fruit

Rum and Raisin Chocolate Mousse	$6.00
creamy dark chocolate mousse with plump raisins and flavoured with rum layered between 
chocolate shards, crowned with pure cream and surrounded by apricot coulis

Peach and Apple Strudel	$6.00
stewed peaches and granny smith apples combined with lemon zest and pastry cream,
wrapped in filo pastry and drizzled with strawberry sauce

Coconut and Lime Mascarpone	$6.00
mascarpone cheese with coconut cream and lime juice served in a tall glass 
with a cardamom wafer

Award-Winning King Island Cheese	$6.60
served with apricot compote and a variety of crispbreads