title-menus

AUTUMN MENU

 

 

PREMIUM AUSTRALIAN OYSTERS

Nothing beats the quality and purity of

freshly shucked Australian oysters.

Appellation Sydney Rock oysters.

Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 29 | 12 for 56

 

 

SMALL

 

Saltbush and wattle seed focaccia, cultured butter basil cultured butter 9

Marinated Australian olives, lupini beans 11

Portuguese salt cod fritters, parsley emulsion, squid ink cracker 18

Cantabrian anchovies, caramelised sherry onions, piquillo peppers, toast 19

Wagyu beef tartare, pickled kohlrabi, puffed beef tendon 22

 

MEDIUM

 

Burrata, salt baked beetroot, fresh figs, candied walnuts, burnt honey, lemon thyme 26

Yellowfin tuna crudo, spiced eggplant, ras-el hanout lavosh, preserved lemon 28

Rabbit & pork rillettes, Madeira, cornichons, grilled sourdough 24

Abrolhos scallops, cauliflower, pickled green apple, vaudovan 28

 

LARGE

 

Aylesbury duck breast, carrot, charred orange, juniper sauce 47

Pumpkin agnolotti, squacquerone cheese, mushrooms, sage butter sauce 36

Grilled Murry cod, macadamia romesco, leeks, Portarlington mussels 45

Chef’s cut Pure Black Beef, Jerusalem artichokes, pine mushrooms, gremolata MP

 

SIDES

 

Ramarro farm butterhead lettuce, citronette dressing 12

House shoestring fries, rosemary salt 11

Green beans, lemon, fermented chilli, almondine 15

 

DESSERT

 

White chocolate panna cotta, poached rhubarb, fennel crumb 18

Pressed spiced apple terrine, bay leaf ice cream 18

CHEESE

Selected by Harper and Blohm

Walnut bread, quince paste 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