Our menus are flexible and designed to be enjoyed as individual dishes or to share.
Our Tasting Menu is available exclusively on Friday and Saturday evenings only.
Artisanal organic sourdough bread. Pepe Saya cultured butter $8
Sydney rock oysters, shallot and red wine mignonette, cracked black pepper $5ea
David Blackmore Wagyu bresaola, fermented potato bread, green olives $25
Vegemite glazed kangaroo, warrigal greens, sourdough purée, ribery $26
Grilled squash, candied walnuts, pear, chestnut aioli $24
Baby carrots, popcorn, curry oil $24
Mud crab, stracciatella, egg yolk, dashi broth $28
Venus Bay prawns, peaches, goats milk, Brazil nuts $28
Cured swordfish, garlic milk, grapes, almond oil $28
The Dining Room Seafood Platter $119
Oysters, king prawns, scallops, mussels, clams, condiments
FROM THE GRILL
Rangers Valley sirloin, roasted mushroom, shallots, olives and rosemary $70
Rangers Valley black angus Côte de Boeuf for two $160
Potato spaghetti, chanterelle, green onion, calvados butter $32
Seared Kingfish, crispy chicken, beet purée, confit cabbage $39
Ocean trout, smoked eel, cucumber, trout roe $42
Pork tomahawk, okra, Turkish peppers, salted black beans $42
Corwa lamb backstrap, cepe cream, wood ear mushroom, buckwheat $39
New season asparagus, bacon vinaigrette, whipped eggs
Heirloom tomato salad, verjus and chamomile dressing, basil
Roasted zucchini, preserved lemon, parmesan
French fries, smoked paprika, chicken salt
Parisian mash, mascarpone and Tasmanian mustard
$ 125 p.p.
$225 p.p with matching wines
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.