Dinner

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.

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

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


MAIN

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

SIDES $12

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

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.