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MENU: DINNER
entrée
- rouget fillet with caramelised scallop, confit cuttlefish, pea mousseline and sauce noir 22
- rabbit, prawn and foie gras terrine with carrot mousse and muscatel puree 23
- crisp pork belly, braised cheek ravioli and stuffed pigs trotter, bacon jus 22
- beetroot pave with goats cheese croquets, beetroot and olive oil sorbet 22
- wagyu rib cap, sauté forestiére and caramelised onion foam 23
main
- angel hair pasta, blue swimmer crab, chilli and shellfish oil 30
- steamed barramundi fillet, confit fennel, clam and ginger nage 32
- pan-fried ocean trout with prawns, sweet corn, pancetta and matelote sauce 32
- pumpkin dauphinoise, pinenut crumble, pumpkin seed brittle and parmesan veloute 30
- roast veal loin, braised cheek cannelloni, white asparagus and pancetta cabbage 32
- pressed shank and neck of braised lamb, aubergine caviar, tapenade gnocchi and lamb jus 32
- mandagery creek venison, celeriac choucroute, marc de bourgogne 32
side
- watercress, shaved fennel, tomatoes, aioli 9
- green and yellow beans, preserved lemon butter and almonds 9
- potato mash 9
- fries 9
the fine print
- 7% service charge applies for tables of 10 & over
- BYO is not applicable for tables of 8 & over
- 10% surcharge applies for Sundays & public holidays
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