Menu |
| Rock oysters with Vietnamese dressing and baby coriander Three dollars and fifty cents each |
| Salt cod fritters with pea mousse, mojama, and pea and mint vinaigrette Aylesbury duck and pistachio terrine with fig jam toast and cured duck breast salad Hot-smoked NZ Regal salmon with baked potato jelly, asparagus and dill oil Squid ink cannelloni of scallop with chorizo crumbs, cauliflower and marinated anchovy Pickled beetroot with goats curd and honeyed walnuts Twenty-five dollars |
| Tranche of ocean trout with confit prawn, zucchini, and a fennel, olive and tomato salad Pan fried Suzuki mulloway with orange and cumin cous cous, pinenuts and smoked eggplant puree Roasted cutlets of lamb with curried lamb breast, onion bhajis, spinach and mango chutney puree Assiette of Macleay Valley baby rabbit with raisin puree and caramelised baby carrot Thirty-seven dollars |
| Mushroom-crusted veal fillet with veal sweetbread, foie gras croquette and saute mushroom 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 lavosh and muscatels Twenty five dollars |
| Butternut pannacotta with blood orange sorbet and almond tuille Strawberry champagne cheesecake with strawberry sorbet Tropical fruit raviolo with coconut foam and mango sorbet Pain perdu with carmelised banana, macadamia praline and chocolate icecream Seventeen dollars |
| Affagato with Angelico 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.