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SIT BACK & RELAX WHILE WE PLATE UP A SELECTION OF DISHES AT 2 COURSES 69PP OR 3 COURSES 84PP

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