Lunch

From 4 June 2020, we will be offering a reduced menu of our favourite dishes.


Menu

Two course – $60 p.p.
Three course – $70 p.p.

 

MENU

 

ENTREE

Sydney rock oysters
shallot and red wine mignonette, cracked black pepper

French onion soup
Gruyere cheese, croutons

Air dried David Blackmore Wagyu beef
pickled muscatel & pine seeds, Tasmanian mustard

Chicken Caesar salad
crispy Parmesan, bacon, crispy focaccia

 

MAIN

Salt & pepper cauliflower
straciatella, ponzu dressing

Pan seared Tasmanian salmon
forked potato,  preserved lemon, caper butter

Braised Rangers Valley beef cheek
enoki mushrooms, bone marrow jus

Marinated Merryland chicken
red onion & coriander , Peri peri sauce

 

TO FINISH

Treacle & chocolate tart
liquorice & curd, orange marmalade

Yuzu & fennel posset
melon, Thai basil & almonds

Selection of homemade ice cream and sorbet
(3 scoops)

Selection of three Australian cheeses
quince paste, pecan nuts, lavosh

 

Sides + $10 each

Romaine lettuce
heirloom tomatoes, avocado, lemon dressing

Pan seared broccolini
pickled Spanish onions, orange dressing

Classic dutch cream pomme purée

French fries
smoked paprika, chicken salt

We take your allergy and dietary requirements seriously. Please advise us at the time of booking and we will do our best to accommodate them.