Menu

The menu reflects a seasonal selection and varies from time to time. The indicative menu incorporates a variety of freshly prepared contemporary dishes.

For starters, Mixed bread platter with fruity olive oil and dukkah; Chifley's Caesar Salad set in a crisp pastry case with chicken; Crispy marinated calamari with fresh limes and a traditional Vietnamese dipping sauce.

Mains include Moroccan chicken tartlet with a tomato, kalamata olive and coriander salsa, drizzled with olive oil and a balsamic reduction; Twice cooked pork belly, served on a warm salad of Asian greens with an aromatic star anise and ginger reduction; Goats cheese and Sundried tomato cheesecake, with wild greens and a red wine vinaigrette; and, Char grilled kangaroo fillet with overn roasted sweet potota mash, wilted baby spinach, finished with a juniper berry sauce.

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