Hebels © 2014







Half a dozen oysters, au natural in the half shell - 17 -


Half a dozen oysters, baked with parmesan & herb butter - 18 -


Beef Carpaccio, thin shaved beef tender loin drizzled with Balsamic Vinaigrette,

capers and shaved parmesan cheese - 15  -


Antipasto Board, Prosciutto, Genoa salami, Kalamata

Olives, brie and asiago cheese, melba toast and crackers



Fire dusted calamari with a tzatziki dip -15-


Bacon wrapped scallops with homemade tarter suce -15-


Chicken mushroom phyllo, chicken, mushrooms and cream cheese,

baked in a phyllo served on a rose tomato sauce - 14 -


Fresh maritime mussels, (the way Peter likes them) with fresh tomato and basil - 14 -


Coconut crusted tiger prawns with sweet chilli sauce and a curry dip - 15 -


Escargot and mushrooms in a light garlic herb sauce served in a puff pastry - 13 -




Caesar salad with our own dressing, herb croutons, double smoked bacon

and fresh shaved parmesan cheese -12 -


Greek spinach, tomatoes, cucumber, black Olives and feta cheese

with a balsamic vinaigrette - 12 -




Seasonal vegetable plate, grilled and steamed garden vegetable with wild rice mix

and garlic mashed potato -22-


Asian style vegetable stir fry with Japanese noodles -19-