title-menus

HORS D’OUVRES

Marinated seasonal Australian olives with lupini 10.50
Fried anchovies with parsley emulsion 12.50
Devils on horseback stuffed with Nduja-fennel and taleggio 12.50

 

APPELATION ROCK OYSTERS

One of the world’s great eating oysters with a lasting deep, rich and sweet flavor. The Rock oyster is a truly unique shellfish.
A species that is indigenous to our shores.
Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 28 | 12 for 54

 

CHARCUTERIE

Selection of Artisan cured meats, celeriac remoulade, zucchini pickles 28
Chicken liver parfait, Madiera pickled onions, toasted brioche 17
Rabbit and pistachio terrine with Alvarinho soaked sultanas, mustard pickles 22

 

DESSERT

Poached peaches, lemon verbena,almonds 16
Chocolate delice Pedro Ximenez, poached cherries, crème fraiche ice cream 16 Pavlova rhubarb and strawberry with elderflower syllabub 16

 

CHEESE

Selection of Australian and International cheeses with fruit chutney, candied walnuts, lavosh 30

SPRING SET MENU

2 courses $70 – 3 courses $85

 

APPELATION ROCK OYSTERS

One of the world’s great eating oysters with a lasting deep, rich and sweet flavor.
The Rock oyster is a truly unique shellfish. A species that is indigenous to our shores.
Natural, shucked to order with champagne mignonette
3 for 15 l 6 for 28 I 12 for 54

 

ENTRÉE

Provencal fish soup, rouille & croutons
Ora King salmon crudo, horseradish crème fraiche, citrus & fennel
Burrata, broad beans, mint, preserve lemon
Roast quail, farro, charred leek, macadamia cream, pickled grapes

 

MAIN

Cestini with squacquerone cheese, smoked tomatoes, zucchini flowers
Grilled snapper, local asparagus sauce antiboise
Grass fed sirloin steak with celeriac remoulade, roasted bone marrow
Southdown Heritage lamb, zucchini, potato terrine roasted baby pepper, black olive salsa

 

SIDES

Ramarro Farm salad leaves, tarragon and champagne vinaigrette 12
Green beans almonds and chervil butter 12
Shoestring house fries with rosemary salt 10

 

DESSERT

Pavlova, elderflower syllabub, rhubarb & strawberries
Chocolate delice Pedro Ximenez, poached cherries, creme fraiche ice cream
Poached peaches, lemon verbena, almonds

 

CHEESE

Selection of Australian and International cheeses with fruit chutney, candied walnuts, lavosh 30

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