WINTER MENU

 

TWO COURSES 75 – THREE COURSES 85

 

AUSTRALIA’S PREMIUM OYSTERS

Nothing beats the quality and purity of

freshly shucked Australian oysters.

Appellation Sydney Rock oysters.

Royal Miyagi Pacific oysters.

Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 29 | 12 for 56

 

ENTREE

 

Caldeirada (Portuguese fish soup) coriander, saffron potatoes

Goat’s curd mousse, beetroot salad, spiced granola, sorrel

Ham hock and parsley terrine, cheese and leek croquette, pickled apple, walnut salad

Ora king salmon gravlax, citrus, watercress, fennel, ginger dressing

 

MAIN

 

Market fish, eggplant relish, romesco, mint, green olive dressing

Parisian gnocchi, butternut squash, mushroom, Taleggio, chestnut, sage

Milawa chicken breast, mushrooms, leek, Riesling cream sauce

Chef’s cut, seasonal garnishes

 

SIDES

Organic salad leaves, citronette dressing 12

Broccolini, chilli, lemon 13

Shoestring fries with rosemary salt 11

 

DESSERT

Apple terrine, cinnamon crumb, bay leaf ice-cream

Valrhona chocolate mousse, coffee soil, vanilla ice-cream

 

CHEESE

Selection of Australian and international cheeses with fruit chutney 34

 

Our kitchen team is inspired by local farmers, foragers & fishermen to create our seasonal menus.

We’re always aiming to reduce our carbon footprint by supporting locally grown and environmentally sustainable produce.

The menus published online are subject to change without notice.

We are dedicated to accommodating dietary requirements with prior notice.

 

Spring Set Menu

2 courses $70 – 3 courses $85

Nibbles

Freshly shucked oysters with mignonette & lemon
3 for 15 | 6 for 28 | 15 for 54
Charcuterie plate
30
Iberico serrano, cantimpalo, lomo, chicken liver parfait, house pickles, sourdough croutons

Entreé

Parsnip & Chestnut Soup
with mushrooms & vadouvan croutons
Seared scallops
with celeriac, pickled green apple, morcilla & hazelnuts
Blue D’Auvergne cheese souffle
with witlof, pickled celery, candied walnuts & finger grape salad
Quail ‘Caesar’
black garlic, poached quail egg, house smoked pancetta & yurrita boquerones

Mains

Shiraz wagyu chuck beef Bourguignon
with lardons, anise carrots, pine mushrooms & Paris mash
Snapper ‘Kiev’
garlic, chive's, chilli butter with Jerusalem artichokes, black cabbage & lentils
Dry aged duck breast
with turnip dauphinoise, orange glazed witlof, duck leg croquette & pepper sauce
Potato gnocchi
with pumpkin, smoked buffalo ricotta, pine mushrooms, chestnuts & sage

On The Side

Seasonal greens
12
Winter leaves
10
mustard vinaigrette
House chips
10

Desserts

Rhubarb
with amaretto baked custard & ginger biscuit
Smoked butter madelienes
with warm chocolate sauce, Armagnac & chestnut ice-cream
Compressed Braeburn apple terrine
with bay leaf ice-cream

Cheese

Award winning cheese plate
32
L’Artisian Extravagant triple brie, Berry’s Creek Riverine blue, Bay of Fire cloth bound cheddar, fruit chutney, lavosh