3 Course Lunch $73 or A La Carte Lunch
Entrée
Burrata cheese, Confit Tomato, Grapes, Olive Tapanade, Romesco, Sesame and Nigella Lavash (GFO)
$20
Confit Salmon, Celeriac Remoulade, Fermented Black Garlic, Dukkah Spiced Seeds, Black Puffed Rice, Herb Oil, Lobster Carrot Jus (GF | NFO | DFO)
$21
Berkshire Pork Jowl, Ham Hock and Pea Velouté, Piccalilli, Bacon Jam (GF | DFO | NF)
$20
Kangaroo Fillet, Five Spices and Mustard Coated Kangaroo Fillet, Artichoke Velouté, Fondant Potato,
Quandong, Black Garlic (GF | DFO | NF)
$20
Mains
Free range chicken breast, Smoked Aubergine Puree, Cavolo Nero, Pickled Red Wine Onion, Blue Cheese Sauce (GF | DFO | NF)
$35
Lamb backstrap, Cauliflower puree, Chimichurri, Confit Garlic, Potato Cutlet, Green Peas, Feta Cheese Semi Dried Grapes, Cabernet Jus (GFO | DFO | NF)
$41
Fish of the day, Butternut and Harissa Velouté, Black Fungi Mushroom, Cauliflower, Preserved Lemon (GF | DFO | NF)
$37
Saffron and Nutmeg Gnocchi, Eggplant Puree and Wild Mushrooms, Black Cabbage, Blue Cheese Sauce (DFO)
$30
Sides (Addition)
Truffle Fries with Parmesan $12
Green Beans with Roast Almond (GF, DF, NFO) $10
Desserts
Cheesecake, Goat Cheese, Sable, Rhubarb Chutney, Meringue, Balsamic Ice Cream (NF)
$19
Orange Pudding, Mixed Nuts Crumb, Raisin Ice Cream, Orange Zest Sauce (NFO)
$20
White Chocolate Pannacotta, Yoghurt Ice Cream, Passionfruit Sauce, Macadamia Crumb (GFO | NFO)
$19
Executive Chef Avi
(GF-Gluten Free | DF-Dairy Free | NF-Nuts Free)
(GFO-Gluten Free Optional | DFO-Dairy Free Optional | NFO-Nuts Free Optional)
3 Course Dinner @ AUD 88 PP
Entrée
Burrata cheese, Confit Tomato, Grapes, Olive Tapanade, Romesco, Sesame and Nigella Lavash (GFO)
Confit Salmon, Celeriac Remoulade, Fermented Black Garlic, Dukkah Spiced Seeds,
Black Puffed Rice, Herb Oil, Lobster Carrot Jus (GF | NFO | DFO)
Berkshire Pork Jowl, Ham Hock and Pea Velouté, Piccalilli, Bacon Jam (GF | DFO | NF)
Kangaroo Fillet, Five Spices and Mustard Coated Kangaroo Fillet, Artichoke Velouté, Fondant Potato,
Quandong, Black Garlic (GF | DFO | NF)
Mains
Free range chicken breast, Smoked Aubergine Puree, Cavolo Nero, Pickled Red Wine Onion, Blue Cheese Sauce
(GF | DFO | NF)
Lamb backstrap, Cauliflower puree, Chimichurri, Confit Garlic, Potato Cutlet, Green Peas, Feta Cheese
Semi Dried Grapes, Cabernet Jus (GFO | DFO | NF)
Fish of the day, Butternut and Harissa Velouté, Black Fungi Mushroom, Cauliflower,
Preserved Lemon (GF | DFO | NF)
Saffron and Nutmeg Gnocchi, Eggplant Puree and Wild Mushrooms, Black Cabbage, Blue Cheese Sauce (DFO)
Sides (Addition)
Truffle Fries with Parmesan $12
Green Beans with Roast Almond (GF, DF, NFO) $10
Desserts
Cheesecake, Goat Cheese, Sable, Rhubarb Chutney, Meringue, Balsamic Ice Cream (NF)
Orange Pudding, Mixed Nuts Crumb, Raisin Ice Cream, Orange Zest Sauce (NFO)
White Chocolate Pannacotta, Yoghurt Ice Cream, Passionfruit Sauce, Macadamia Crumb (GFO | NFO)
Executive Chef Avi
(GF-Gluten Free | DF-Dairy Free | NF-Nuts Free)
(GFO-Gluten Free Optional | DFO-Dairy Free Optional | NFO-Nuts Free Optional)
5 Course Degustation Menu $109pp
Wine Pairing $ 55pp
First Course
Confit Salmon, Celeriac Remoulade, Fermented Black Garlic, Dukkah Spiced Seeds, Black Puffed Rice, Herb Oil, Lobster Carrot Jus (GF | NFO | DFO)
Wine Pairing – A Savvy Drop Sauvignon Blanc – Marlborough, NZ
Second Course
Free range Chicken Breast Smoked Aubergine Puree, Cavolo Nero, Pickled Red Wine Onion, Blue Cheese Sauce (GF | DFO | NF)
Wine Pairing – Balgownie Black Label Chardonnay – Yarra Valley, VIC
Third Course
Kangaroo Fillets, Five Spices & Mustard Coated Kangaroo Fillet, Artichoke Velouté, Quandong, Black Garlic (GF | DFO | NFO)
Wine Pairing – Cecada Cherry Nose Pinot Noir – Marlborough, NZ
Fourth Course
Lamb Backstrap, Cauliflower Puree, Chimichurri, Confit Garlic, Green Peas, Feta Cheese, Semi Dried Grapes, Cabernet Jus (GFO | DFO | NF)
Wine Pairing – Sergi Estate Basket Pressed Seductive Shiraz – Virginia, SA
Sides (Addition)
Truffle Fries with Parmesan $12
Green Beans with Roast Almond (GF, DF, NFO) $10
Fifth Course
Orange Pudding, Mixed Nuts Crumb, Raisin Ice Cream, Orange Zest Sauce (NFO)
Wine Pairing – Cookoothama Limited Release Botrytis Semillon – Darlington Point, NSW
Executive Chef Avi
(GF-Gluten Free | DF-Dairy Free | NF-Nuts Free)
(GFO-Gluten Free Optional | DFO-Dairy Free Optional | NFO-Nuts Free Optional)
Note- Degustation menu items can be updated anytime without any notice.