Menu |
| Rock oysters with Vietnamese dressing and baby coriander Four dollars each |
| Cured Marlborough salmon with prawn beignets, pink grapefruit, mandarin and fennel Ballotine of quail with proscuitto, chesnuts, white asparagus and crispy quail's egg Open Raviolo of mushroom and tallegio with jerusalem artichoke and pedro ximenez Terrine of Macleay Valley rabbit with celeriac, raisins and waldorf salad Seared tuna with smoked eel, beetroot jelly, wasabi cream and baby basil Twenty-five dollars |
| Roasted blue eye trevalla with pea mousse, iceberg beurre blanc and crumbed king crab Braised wagyu beef cheek with roasted wagyu bavette, heirloom carrots and horseradish cream Assiette of pork with fennel puree, beetroot and caramelised apple Panfried dory with seared scallops, onion bhaji, cauliflower puree and mango chutney Thirty-seven dollars |
| Tagine of lamb neck with roasted lamb cutlets, spiced pumpkin cannelloni and pistachios Thirty-seven dollars |
| Heirloom tomato salad with shallot and rocket Baby beans with toasted almonds Roasted potatoes with garlic and rosemary oil Nine dollars |
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Dessert |
| A selection of cheeses with pear puree and fruit bread Twenty five dollars |
| Citrus terrine with poached rhubarb and mandarin sorbet Dark chocolate fondant with hazelnut icecream and chocolate crack Pedro Ximenez cannelloni with chesnut cream and apple ripple icecream Banana mousse with peanut brittle and white chocolate icecream Seventeen dollars |
| Affagato with frangelico and vanilla icecream Fifteen dollars |
| Single Origin coffee and tea Five dollars |
Not all ingredients are listed on the menu. Please advise us if you have any allergies.
Out of courtesy for our other guests, please ensure your mobile phone is on silent.
Seared ‘First Light’ venison carpaccio with celeriac, port jelly and baby beetroot