The Mark Hotel

House-marinated with herbs and citrus zest

Warm, toasted, and finished with fresh herbs

Crisp poppadums with mango chutney, raita and pickled onions

Tempura-battered flathead with chips, salad, lemon and tartare

Pan-seared salmon with a lemon herb crust, roasted cherry tomatoes, olives, capers and wilted spinach, finished with extra virgin olive oil

Local mussels steamed in a coconut curry broth, with herbs and grilled bread

Slow-cooked meatballs in a rich tomato sauce with parmesan

Prawns with chilli, lemon butter and fresh herbs

Bacon, mushrooms, garlic, cream and parmesan

Cos lettuce, bacon, parmesan and croutons