Lunch

ENTREE

Six Sydney rock oysters
shallot and red wine mignonette, cracked black pepper

David Blackmore Wagyu cold cuts
fermented potato bread, green olives

The Dining Room Seafood Platter     + $50
oysters, king prawns, scallops, mussels, clams, condiments

Rare smoked kangaroo tartare
Wombok, lemon aspen

Grandvewe sheep’s curd
black garlic, rhubarb, nasturtium

Marinated snow crab salad     +$5
pickled daikon, watermelon & vanilla gazpacho

Yellowfin tuna carpaccio
Puffed rice, preserved lemon, black olive

MAIN

Potato spaghetti
Chanterelles, green onion, calvados butter

Baby pink snapper
Nectarine butter, pancetta, broad beans, tomato consomme

Confit Hapuka
sweet potato, rainbow chard, roasted fish bone sauce

Cowra lamb backstrap
cepe cream, wood ear mushrooms, buckwheat

Rangers Valley sirloin + $15
roasted mushroom, shallots, olives and rosemary

SIDES

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

DESSERT

Tonka cheesecake
yogurt and almond sponge, mint coulis, raspberry sorbet

Exotic pavlova
pineapple, mint compote, mascarpone cream, passionfruit sauce

Nectarine and lemongrass tranche
almond tuille, sorrel sorbet, crunchy sable

Valrhona chocolate entremet
hazelnut and coffee, opalys & caribe mousse, Grand Marnier

Homemade sorbet
seasonal fruit, ginger syrup

Selection of three Australian farmhouse cheeses