TO START

Sonoma miche, salted butter 5

South Australian olives 7

Spiced roast almonds 7

 

Freshly shucked seasonal oysters, shallot vinaigrette 4 ea

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

Heritage tomatoes, peach, almonds, burrata, white balsamic 19

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

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

Smoked Greenslade chicken terrine, avocado, leek, hazelnuts, sprouting legumes 19

 

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

 

GARDEN + GRAINS

Spiced grains, almonds, labne, pomegranate 12

New season sweet corn, mint, salted ricotta, chili + parmesan oil vinaigrette 12

Johnstone’s baby cos, shallots, parsley, ruby grapefruit dressing 10

Robyn + Norm’s crispy potatoes, thyme salt 9

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

 

LAND + SEA

Chargrilled Blue Eye Cod, parsnip, zucchini flowers, lemon 33

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

Rosedale Ruby beef shoulder fillet, teriyaki, shitake mushroom, soy beans, shiso 36

Slow roast Gooralie pork belly, master stock, quince, pickled red dates, chestnuts 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

Apple + blackberry shortbread crumble, lemon myrtle parfait 15