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MENU: LUNCH
entrée
- 6 freshly shucked oysters with assorted garnishes 22
- beetroot pave with goats cheese croquets, beetroot and olive oil sorbet 22
- rabbit, prawn and foie gras terrine with carrot mousse and muscatel puree 23
- pan fried rouget with caramelized scallop, confit cuttlefish, pea mousseline and sauce noir 22
- crisp pork belly, braised cheek ravioli, stuffed trotter and bacon jus 22
- pello tasting plate 25
main
- angel hair pasta, blue swimmer crab, chilli & shellfish oil e 22 m 30
- mushroom risotto with wild mushroom chantilly 28
- steamed barramundi fillet, confit fennel, clam and ginger sauce 32
- pan-fried swordfish loin, panzanella salad, mud crab dressing 32
- ballonttine of chicken, roast garlic puree and spring onion mash 32
- roast wagyu rump, lyonnaise onion puree, foie gras butter and sauce bourguignonne 38
side
- green and yellow beans, preserved lemon butter and almonds 9
- rocket, pear & parmesan salad 9
- potato mash 9
- fries 9
6 course lunch tasting menu available
65 per person
100 with matching wine
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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