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 rump tartare
woodfired leeks, tumeric oil, Parmesan

Asparagus
new season peas, pomelo, Gouda cheese custard

 

MAIN

Roasted eggplant
sunflower seed risotto, celeriac, Tête de Moine

Barbequed Mooloolaba swordfish
black fungus, crispy onions, black garlic dashi

Rangers Valley flank steak
Shemiji mushrooms, daikon, wasabi emulsion

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

Heirloom tomato salad
smoked Scarmoza cheese, white anchovy dressing

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.