Food Menu
– New Autumn Menu –
Savour our delicious seasonal Autumn menu
Appetisers
Baked Goats’ Cheese – 17
Walnuts, truffle emulsion, sourdough
Marinated Olives – 13
Preserved lemon, chilli
Oysters – ½ Doz 28 | Dozen 52
Shucked to order, sauvignon mignonette
Crispy School Prawns – 18
Chipotle aioli, lime
Salumi Selection – 27
Pickles, crackers
Polenta Chips – 16
Curd and green pea puree
* * *
Entrées
3 Hours Snails – 21
Pink peppercorns, masala cream, shortcrust
Zucchini Miso Noodles – 19
Rice cake, tomato compote
Seared Scallops – 24
Smoked labneh, bonito bacon, bisque pearls
Duck Liver Pâté – 18
Spicy granola, croutons, vincotto
Skull Island Prawns – 28
Wakame, tomato rag
Quail Sous Vide – 25
Sweet sour eggplant, sesame seed, smoked chilli
* * *
Mains
Grilled Line Caught Fish – 45
Our catch of the day
Ink Risotto – 45
Octopus, scallops, prawns, floss
Duck Magret – 47
Fondant potatoes, wild mushrooms fricassee
Lamb – 55
Baked polenta, artichokes tarragon espuma
Beef Fillet – 52
Witlof, gorgonzola, walnuts, truffle jus
Potato Gnocchi – 36
Porcini, artichokes, blue cheese
Beer Battered Fish & Chips – 32
A house speciality
Butcher’s Cut – MP
* * *
Sides
House Made Sourdough – 8
Truffle Mash – 15
Green Beans – 15
Leafy Salad – 12
Chips – 12
* * *
Dessert
Chocolate Torte – 19
Chocolate torte, hazelnut ganache, chilli crumbs, pandan cream
Orange Almond Gâteau – 19
Caramelised citrus coulis, smoked yoghurt
Yuzu Cheesecake – 19
Raspberry, mandarin
Three Cheese Degustation – 15/20/27
* * *
Chef’s Kids Selections
Battered Fish & Chips – 20
Steak, Mash & Greens – 20
Grilled Fish, Mash & Greens – 20
Cheesy Pasta – 16
* * *
5 Course Degustation
Chef’s selection to take you on a journey on and off the a la carte menu.
(Dietary requirements catered for)
95 per person per table