Meat Dishes
Fillet Hollandaise - Choice fillet chargrilled and topped with a hollandaise sauce.
Fillet Au Poivre - Choice fillet steak with whole fresh peppercorns, pan fried in butter, flamed in brandy in a cream sauce.
Steak Dianne - Tenderised fillet, pan fried in garlic and Worcestershire sauce then finished with a brandy and
creamy wine sauce.
Lamb Cutlets - Tender lamb cutlets infused in yoghurt and fresh herbs, masked with lemon oil.
Fillet Mignon - Chargrilled aged beef fillet, bound with bacon and served with a field of mushroom.
Beef Neptune - Chargrilled beef fillet topped with prawns, scallops, scallion tossed in brandy, chartreuse and
white wine sauce.
Carpet Bag - Aged tail of beef fillet stuffed with oysters and masked with a fresh mushroom jus.
New York Sirloin - A prime cut of sirloin steak cooked to perfection and served with either pepper or Dianne sauce.
Plakas Favourite - Twin eye beef fillet in the chefs special sauce with prawns, scallops, garlic, champignons, tomato and chives.
Veal Oscar - Fillet of veal with asparagus, lobster and topped with a hollandaise sauce.
Surf & Turf - Veal sautéed with scallion and prawns in a lemon, parsley, wine and cream sauce.
Veal Scallopini - Pan seared veal with shallots, field mushrooms with a white and cream sauce.
Veal Saltimbocca - Veal medallions with ham, tomato, concasse, herbs, topped with a cheese and wine sauce.