WINTER MENU

 

 

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

 

CHEF’S SELECTION

 

Tour of our menu 90pp
We kindly request the participation of your entire table

 

SMALL

 

Herbes de Provence focaccia, cultured butter 5

Mount Zero olives, lupini beans 11

Salt cod and lemon myrtle croquettes, parsley emulsion 12

Smoked beetroot, pear, horseradish, seed cracker 15

Potato crumpets, hand picked spanner crab, vadouvan emulsion 18

Steak tartare, pickled mushrooms, black garlic, pink peppercorn beef cracker 18

Jamon Serrano 24 month, guindillas 22

Basque saucisson, green olives 17

 

MEDIUM

 

Winter jerusalem artichoke salad, Roquefort whipped pine nuts, pear, watercess 25

Hiramasa kingfish crudo, charred grapefruit, pickled fennel, anchovy, wood sorrel 27

Roast Gippsland quail, pancetta, mushroom risotto 26

Chicken liver parfait, Amaro jellly, pickles, brioche 19

 

LARGE

 

Parisian gnocchi, Taleggio, pumpkin, walnuts, watercress 36

John Dory, cauliflower, orange glazed chicory, sultanas, pine nut dressing 46

Chef’s cut, seasonal garnish MP

Aylesbury duck breast, leg croquette, potato terrine, braised lentils 48

 

SIDES

Winter leaves, citronette dressing 12

Kalettes, chilli, lemon, garlic butter 13

Shoestring fries, rosemary salt 11

 

DESSERT

Coffee, Campari, crème caramel, orange tuile 17

Valrhona chocolate mousse, PX poached winter fruits, chestnut ice-cream 17

 

CHEESE

Selection of Australian and international cheeses with fruit chutney 35

 

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