Try this out a burner in and a burner out…….

Kung Pao Cobbler

stirfried asian veg, cucumber, chilli, crispy battered salt & pepper cobbler

and Chris’ secret sauce

thick & creamy dhufish chowder, studded with juicy corn kernels,

served with garlic bread

homemade Shark Bay scallop & bacon pie,

floating in a creamy crab bisque, garden fresh rocket

homemade Shark Bay tiger prawns and coriander springroll, Vietnamese dipping sauce

13/3

slow braised with red wine, chorizo and tomato, soft polenta

21 GF

battered Karagullen Pink Lady apples dredged with cinnamon sugar