A la Carte

Seasonal oysters with Vietnamese dressing and baby coriander

Three dollars and fifty cents each

Salmon beetroot, salmon beetroot, salmon beetroot

Pan fried scallops with onion bhaji, curried cauliflower puree and mint yoghurt

Tuna, cucumber and avocado ‘sushi’ sashimi

Carpaccio of wagyu beef with baby beetroot, port jelly, horseradish and shoestring potatoes

Basil, parmesan and polenta raviolo with baby vegetables and a tomato and herb emulsion

Twenty-two dollars

Pan fried John Dory with fennel, crab, saffron linguini and liquorice

Crispy skin barramundi with parsnip, smoked eel, caponata and sauce matelote

Roasted and confit chicken with foie gras, sauerkraut mayonnaise and bread puree

Assiette of lamb with cougette, pine nuts and mint hollandaise

Veal fillet, shank and sweetbread with spiced pumpkin, almonds and gnocchi

Mushroom and asparagus risotto with parmesan ice cream and parmesan crisps  

Thirty-three dollars

A selection of cheeses with rosemary lavosh

Twenty-four dollars

Chocolate mousse cake with brownie and prune Armagnac ice cream

Caramelised pear with spiced financier and vanilla ice cream

Citrus terrine with rhubarb, sauternes mousse and mandarin sorbet

Roasted pineapple with lime savarin and creme fraiche sorbet

Sixteen dollars