Southern Cross Club - Jamison

Housemade in traditional Lebanese style, served with chickpeas, pickled relish, cumin, and parsley.

Diced avocado, Roma tomato, red onion, fresh basil, topped with extra virgin olive oil, and aged balsamic.

Crispy crumbed fried rice balls stuffed with cheese and peas. Served with tomato sugo, and grana Padano cheese.

Tossed in Napoli sauce with fresh herbs, and fetta.

Steamed prawn cutlets tossed with salad leaves, fresh spicy lime, chilli, and lemongrass dressing, crispy noodles, and cashew nuts.

Traditional har gow (prawn dumplings), grilled spicy pork bao, duck and plum spring rolls, served with soy, and sesame dipping sauce, and sriracha aioli.

A half dozen best-eating seasonal oysters from Tassie, South Australia, or the NSW South Coast served natural, with lemon cheek, and cocktail sauce.