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

 

–  15% Additional Charge on Public Holidays  –