Main Course

Eye Fillet of Beef    29
chargrilled100 day grain fed eye fillet accompanied by roast portabello mushrooms, sautéed baby spinach, shallots and a sweet potato frittata

Breast of Chicken    24
crispy skinned free range chicken pocketed with semi sundried tomatoes and pancetta served on a ratatouille and sweet potato stack with a rosemary glaze and crispy parmesan wafer 

Mediterranean Lamb Salad    16 ent    22 main
served warm on a bed of arugula leaf, marinated zucchini, eggplant, artichoke
and macadamia nuts with natural yoghurt

Chicken Linguine   22
chicken, mushroom, sundried tomato and spinach in a rose sauce tossed with linguine

MSA Ribeye    34
chargrilled 600gm ribeye served with garlic and rosemary potatoes topped with peperanate with a port and pepper jus 

Flathead    22
citrus zest coated South Australian Flathead fillets stacked upon a mixed Italian style salad with a seeded mustard aioli

PorkRack    24
cumin and salt rubbed rack served with baby potatoes and a beure bosc pear and blueberry compote