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EOFY Feast

Celebrate the end of the financial year with a feast in The Lion restaurant. For lunch on Friday 29th June chef Jason Chalmers and our team of talented chefs will be showcasing 450g Coorong Angus Rib Eye on the bone and 280g rotisserie roasted Coorong Angus Scotch fillets.

If you like to share, the Braised Coorong Short Rib with Peri Prei Dressing, Heirloom Carrots, Horseradish, Freekeh, Buffalo Fetta and Salsa Verde is the perfect dish for two. 

Our infamous sommelier, Tim Gregg is bringing out the big guns with 2014 Rockford Basket Press Shiraz (Barossa Valley) and 2008 Reschke Coonawarra Bos Cabernet Sauvignon all available by the glass. And for the Pinotfiles, a delightful 2016 Bannockburn Mt Difficulty from Central Otago.

Pescatarians aren't forgotten with our Linguine with Chilli Crab, Riesling, Ginger, Capers, Citrus Leeks and Baby Spinach or Whole Fish (shared, for 2 people) with Fried Claypot Noodles, Green Papaya Salad, Tomato Tamarind Chutney and Turmeric and Lemongrass broth.


The 2017 Grosset Springvale Riesling (Clare Valley) or 2016 Pierro Chardonnay (Margaret River) are the perfect partners.

To make a reservation call 8367 0222.