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

Entreé

Cider & white onion velouté
with Pommery grain mustard, aged Comté & truffled croute
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, quail egg, house smoked pancetta & yurrita boquerones

Mains

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

On The Side

Seasonal greens
12
Winter leaves
12
mustard vinaigrette
House chips
10

Desserts

Chocolate fondant
honeycomb, vanilla ice-cream
Rhubarb cheesecake
Quince crumble
vanilla custard & 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