spring 2017

here we go – entrée

Duck Croquettes with rhubarb compote                                                                                                  18

Lamb Carpaccio with gruyere, pickled strawberries & garlic                                                                   16

Citrus & Beetroot salad with beetroot vinaigrette                                                                                  15

Octopus charred cos, squid ink yoghurt, grilled lemon & garlic paste                                                  18

seared Scallops with pumpkin, watercress & apple                                                                                 20

Basil Tortellini, pine soil, preserved lemon & parmesan foam                                                       15 / 26

polenta & potato Baked Roman Gnocchi with Adel Blue sauce, red wine poached mushrooms & walnut gremolata                                                                                                         16 / 29

Walnut and Buckwheat seasonal Tart (see our specials)                                                                        16

Chef’s Tasting Plate

selection of seafood, meat, cheese & vegetables with house made bread (serves 2)             35

 

let’s do it – main

Duck a l’orange pulled and rolled leg with sautéed spring onions, honey butter carrots               35

Beef with onion, parsnip, confit garlic & strawberry mustard            (see specials for cut of the day)

Coq au vin, mushroom, smoked potato & bacon soil                                                                              32

Pork, pulled and pressed with carrot & poached pear                                                                             29

lemon myrtle Kangaroo with root vegetable ceviche, macadamia, pearl barley & coriander            34

Fish of the day                                                                                                                                        (POA)

Chef’s Tasting Degustation (whole table only) allow chef Ryan to “just feed you” with his

3 course menu tasting for 59 pp    or       5 course menu tasting  for 75 pp

sides  market salad; market vegetables; market potatoes                                                                     9

palate cleansers  cucumber  or  apple  or  orange & saffron                                                                  3.0

 

why not – dessert                                                                                                       

Textures of Chocolate

chocolate mousse, pop rock soil, chocolate cardamom ice cream & chocolate brownie                    17

Saison de Agrumes

mandarin cake, blood orange sorbet, lemon gel & meringue                                                                 16

baked almond & brie cheesecake, poached pear & muscat icecream

(please pre order or allow 30 mins)                                                                                                           16

passionfruit tart with ginger sherbet, rosewater & cumin icecream                                                     16

cheese platter:  1 cheese 16, 2 cheeses 22 or 3 cheeses 28