Menu / Price List

ENTREE

Golden Toasted Focaccia made with Garlic and Cheesy melt (4 slices) 12

Pâté de Canard Velvety and smooth Duck Pate is made from Chef Cameron’s traditional French recipe. It is mildly infused with Cointreau and served with Crostini and House pickled onions 23

Calamari Tender calamari strips are coated in our gourmet Salt and Pepper creation then stacked upon a petite salad with honey mustard dressing and finished with a mildly flavoured caper and lemon aioli (GF) 20

Seafood Crepe Succulent Prawns, Calamari and Local Trumpeter are bound in a creamy Mornay sauce then rolled into a delicate soft French crepe then served with a pinch of shaved parmesan and a petite salad 23

Quatro Fromage Soufflé Gourmet blend of 4 Italian Cheeses baked into a light golden souffle then accompanied with crisp focaccia crostini’s and a dollop of locally made guava jelly (VEG) 23

Hilli Salad Locally sourced fresh garden salad is topped with seasonal roasted vegetables, Toasted Pine nuts, Kalamata olives and drizzled with grain mustard and honey dressing (GF/VEG) 23

mAIN COURSE

Tender Beef Eye Filet wrapped in smoky bacon then cooked to your liking , Topped with Sauce Girondine (mustard hollandaise), a drizzle of aged balsamic reduction on creamy mashed potato and locally steamed vegetables (GF) (Chef recommends a Cab Sav) 46

Oven Roasted Chicken Breast is filled with spinach , gruyere cheese and Italian herbs accompanied with a Tomato concasse served upon potato mash and steamed vegetables with a pinch of parmesan (Chef recommends Pinot Grigio) 38

Pan seared locally caught Trumpeter nestled upon mash and steamed vegetables accompanied with a traditional French Beurre Blanc and a drizzle of Ketjap manis (Chef recommends Sauvignon Blanc) 41

Slowly roasted pork belly complimented with a port wine and plum sauce and topped with a crispy crackling garnish on top of mash and steamed veg (GF) (Chef recommends a Pinot Noir) 40

Mild coconut curry is made with a fresh local vegetables simmered in a Thai Curry sauce accompanied with steamed rice , crispy pappadams and a dollop of mango chutney (Chef recommends a Moscato) 36

DESSERT

Lemon Tart Delicate lemon curd set upon a crumbly biscuit base and served with Vanilla Ice Cream and duo of berry and mango coulis 17

Baileys Crème Brulée A smooth and delicious Baileys crème bruleé served with biscotti fingers and homemade honeycomb crumble garnish and Vanilla Ice Cream 18

Sticky Date Pudding A rich sticky date pudding served warm with homemade caramel sauce and a scoop of vanilla bean ice cream 17

Gourmet Affogato made with Scoops of Vanilla ice cream layered with Hilli honeycomb crumble ,a hot shot of espresso coffee and Biscuit 16

Liqueur Affogato Choose from Baileys, Vanilla Galliano, Frangelico, Kahlua, Jameson or Drambuie with Scoops of Vanilla ice cream topped with Hilli honeycomb crumble sided with a hot shot of espresso coffee and Biscuit and your choice of liqueur 23

Tiramisu Martini Vodka, Baileys , Tia Maria and Half Cream is shaken then served with a Chocolate Cream swirl garnish 19

Millionaires Coffee is fresh long black with Baileys, Kahlua and Frangelico topped with delicious whipped cream and cinnamon 15

FULLY LICENSED ( NO BYO available)

Full selection of wines, good variety of Beer and Spirits, juices and soft drinks