Lunch + Dinner 2017-05-19T05:34:55+00:00

SNACKS

Sonoma miche, salted butter 5

South Australian olives 7

Spiced roast almonds 7

Freshly shucked seasonal oysters, shallot vinaigrette 4 ea

 

CHARCUTERIE + CHEESE

Charcuterie from Salumi Australia, Northern Rivers NSW 9 ea

Lonza pork loin prosciutto // Smoked bresaola // Salsiccia Sarda Piccante // Salsiccia Sarda

Local + imported cheeses 10 ea

Cheese board 29

Charcuterie board 29

Meat + cheese board 38

 

TO START

Chicken liver parfait, chamomile + honey jelly, apricot chutney 16

Burrata, mandarin, fennel, pistachio, red witlof, white balsamic 19

Seared ruby tuna, togarashi, radish, finger lime, tempura, ponzu 19

Thyme gnocchi, golden raisins, hazelnuts, mushrooms, Gippsland blue 17

Pressed duck leg terrine, quince, earl grey soaked sugar plums 18

 

GARDEN

Spiced grains, almonds, labne, pomegranate 12

Brussels sprouts, truffle parmesan, Bondi honey, sunflower seeds, mint 12

Iceberg lettuce, parmesan, basil, buttermilk dressing 10

Robyn + Norm’s crispy potatoes, thyme salt 9

Roasted cauliflower, burnt apple, walnuts, padron pepper, caper + raisin vinaigrette 25

 

MEAT + FISH

Blue Eye Cod, walnut crust, burnt apple 33

Redgate Farm duck breast, pumpkin, witlof, salted grapes, hazelnut vinaigrette 34

Greenstone Creek sirloin, king brown mushrooms, mustard greens 36

Mirrool Creek lamb shin, white polenta, chantenay carrots 32

 

TO FINISH

William pear galette, chocolate custard, gingerbread ice cream 15

White chocolate + honeycomb parfait, salted caramel 15

Crushed raspberries, lilly pilly + rose, rosemary panna cotta, meringue 15

Ricotta doughnuts, apple, crème pâtissière 15