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Twice baked goats cheese soufflé with spinach crème
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Sautéed sweetbreads with onion soubise, tarragon & grapes
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Sugar cured Ocean Trout with fromage blanc & capers
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Smoked Eel parfait with black pudding, quail egg & nasturtium
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Seared scallops with duck neck sausage, fennel & orange salad
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Foie Gras, confit tomato, roast eschalots, Fleur de Sel de Guérande & 20 yr old balsamic vinegar ($38)
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| Pan fried Mulloway with samphire, squid ink & red mullet |
Roasted breast & confit leg of Thirlmere Duck, poached
pear & juniper jus |
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Loin and slow roasted shoulder of lamb with pommes sarladaise & leek fondant
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Tasmanian Salmon with local mushrooms, parsnip puree,
red wine sauce & bone marrow
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Seared Venison leg (rare) with pumpkin, asparagus,
young carrots & pinenuts
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Grain fed Beef tenderloin with roasted eschalots,
wild mushrooms, spinach & mustard crème fraîche
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Pommes Frittes with sumac salt
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Eschalot onion rings
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Zucchini provençale
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Eschalot garden leaves & herbs with a white wine
vinaigrette Sour Dough, Balsamic Reduction & EVOO (3pp)
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Most meals can be made gluten free. BYO Wine only Wednesday-Friday: Corkage $10/bottle.
Bottles of Eschalot Balsamic Reduction now available.
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