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Pork trotter dumplings with mushroom consommé & spring onions
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Rabbit terrine with celeriac remoulade & beetroot apple compote
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Kingfish Ceviche with blood orange, fennel, cress & chive oil
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Parisienne gnocchi with asparagus, sage beurre noisette & hazelnuts
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Seared scallops with witlof, jamon, Avruga & leek soubise
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Beef Carpaccio with capers, rocket & parmesan
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Twice baked goats cheese soufflé with heirloom tomatoes, oregano & eggplant caviar
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Foie Gras with spiced grapes & walnut bread
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Lamb rump with white bean puree, olive & roasted fennel
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Pasture fed yearling Beef with cornbread, tunnel mushrooms, spinach puree & sauce Madera
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Blue eye Trevalla with scampi ravioli, snow pea & bisque
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Corn fed Chicken ballontine with Medjool dates, quinoa, basil & pumpkin
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Roast breast & confit leg of Thirlmere duck, sanjiovese poached fuji & creamed chard
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Bangalow Pork fillet with sauce charcutierre, boudin noir, gruyere dauphinoise & pea puree
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| Zucchini flower fritters with lavender goats curd & warm vegetable terrine |
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Pommes Frittes with sumac salt
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Eschalot onion rings
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Broccolini with beurre noisette & almonds
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Eschalot garden leaves & herbs with a white wine
vinaigrette Sour Dough, Balsamic Reduction & EVOO (3pp)
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BYO Wine only Wednesday - Friday: Corkage $10/bottle.
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