- rubyos antipasto plate
- braised octopus with oregano and kipfler potatoes, vine ripened tomato, bocconcini and basil caprese stack, grilled pork and fennel sausage with lemon cannellini smash, gorgonzola pannacotta with sweet onion marmalade, cacciatore glazed chicken wings 24.5
- semi dried tomato, rainbow chard and pinenut cheesecakes
- with a parmesan biscuit crust and roasted capsicum coulis 17.5
- baja style chargrilled chicken salad
- with a salsa of baby corn, red capsicum, cucumber and black turtle beans, tossed with mesclun and a tequila orange dressing 18.5
- spiced pork 'san choy bow'
- with crispy wonton pastry, crunchy peanuts and lettuce chiffonade 15.5
- spanner crab and fish mousse
- scented with mint, coconut and lime, with an avocado puree and cassava crackers 17.0
- peking duck
- with rice flour pancakes, hoi sin sauce and traditional garnish 26.0
- salad of candied baby beets
- tossed with sugar snap peas, toasted cashews, frisee and radicchio leaves, and a red wine vinegar and cranberry dressing 16.5