Dinner

Our menus are flexible and designed to be enjoyed as individual dishes or to share.  To taste our chef’s finest dishes, we recommend the Chef’s Tasting Menu.

ENTREE

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

Rare smoked kangaroo loin, wombok, lemon aspen  $26

Honey grilled parsnip, sesame, sprout salad, mandarin dressing  $24

Grandvewe sheep’s curd, black garlic, rhubarb, nasturtium  $26

Marinated snow crab salad, pickled daikon, watermelon & vanilla gazpacho  $28

Venus Bay prawns, peaches, goats milk, Brazil nuts  $28

Yellowfin tuna carpaccio, puffed rice, preserved lemon, black olive  $28

The Dining Room Seafood Platter  $119
Oysters, king prawns, scallops, mussels, clams, condiments


FROM THE GRILL

Rangers Valley sirloin, raosted mushroom, shallots, olives and rosemary  $70

Rangers Valley black angus Côte de Boeuf for two $160


MAIN

Potato spaghetti, chanterelle, green onion, calvados butter  $32

Baby pink snapper, nectarine butter, pancetta, broad beans, tomato consumme $39

Deep sea perch, spring onion, blackened eggplant, avocado, corn broth  $42

Charred Maremma duck breast, witlof jam, white turnip, jus  $42

Corwa lamb backstrap, cepe cream, wood ear mushroom, buckwheat  $39

SIDES $12

New season asparagus, bacon vinaigrette, whipped eggs

Heirloom tomato salad,  verjus and chamomile dressing, basil

Roasted fennel, sour plum butter

French fries, smoked paprika, chicken salt

Classic Dutch cream pomme puree

CHEF’S TASTING MENU 

Five courses

$ 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.