title-menus

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, gurnard, spring bay mussels rouille & croutons
Carpaccio of Ora King salmon with quail eggs, nic;oise vegetables
Burrata, asparagus, preserved lemon, broad bean panzanella
Roast quail, macadamia, farro, leeks, celeriac, pickled blackberries

 

MAIN

Cestini with squacquerone cheese, smoked tomatoes, zucchini flowers
Blue eye cod, artichokes, white beans soused mussels, coastal greens
Grass fed sirloin steak with watercress puree, oxtail stuffed onion, potato pavé
Southdown Heritage lamb, Navarin vegetables, turnip terrine, lamb jus

 

SIDES

Ramarro Farm salad leaves, tarragon and champagne vinaigrette 12
Marsala and chervil glazed heirloom carrots 12
Shoestring house fries with rosemary salt 10

 

DESSERT

Pavlova, elderflower syllabub, rhubarb & strawberries
Chilled Valrhona chocolate, salted caramel ganache, banana ice cream & honeycomb
Classic lemon tart, bay leaf & creme fraiche ice cream

 

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