Dinner

We are currently offering a reduced menu of our favourite dishes.


Menu

Two course – $70 p.p.
Three course – $80 p.p.

 

MENU

Artisanal organic sourdough bread $8
Meander Valley butter, onion ash and wattleseed

 

ENTREE

Sydney rock & pacific oysters
verjus & Elderflower dressing, basil

Moreton Bay bug tail
bunya taramasalata, fennel, apple

Veal tartare
passata, capsicum crisp, Davidson plum

White asparagus
new season peas, blood orange, Gouda cheese custard

 

MAIN

Roasted eggplant
sunflower seed risotto, celeriac, Tête de Moine

Steamed wild kingfish
mussel broth, green shallots

Rangers Valley bavette steak
Swede haselbacks, bone marrow, jus

Dry aged lamb rump
buttered witlof, black olive, jus

 

TO FINISH
$18 each

Treacle & chocolate tart
liquorice & curd, orange marmalade

Yuzu & fennel posset
melon, Thai basil & almonds

Pineapple and raw honey cake
creme diplomat, meringue

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

SIDES
$10 each

Romaine lettuce
Caesar dressing, croutons, parmesan

Green beans
hazelnut emulsion

Dutch cream pomme purée
smoked olive oil

French fries
smoked paprika, chicken salt

CHEF’S TASTING MENU 

Currently not available.

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.
Menu prices and dishes are subject to change.