Lunch

MENU

Artisanal organic sourdough bread +$8

Sydney Rock Oysters
verjus  & elderflower dressing | basil +$33

ENTREE

Miso Quail Breast
spelt | parsley pesto | jus

Lebanese Cucumber
scallops, salmon pearls, black garlic

Air-dried David Blackmore Wagyu Bresaola
pickled muscatel & pine seeds, Tasmanian mustard

Zucchini Flowers
King Brown mushroom, yoghurt, grilled green tomatoes

MAIN

Hand-rolled Pasta
roasted Spanish onions, artichokes, fennel sauce

Grilled New Zealand Pink Snapper
puttanesca, ‘nduja, parsley salad

Corn-fed Chicken Breast
miso corn purée | buckwheat

Cowra Lamb Rump
blue lentils, polenta, balsamic jus

Rangers Valley Bavette Steak + $10
black fungus | pickled radish |mustard | white soy jus | wasabi emulsion

TO FINISH

Nemesis
flourless caribe chocolate cake, vanilla and amarena cherry ice-cream, cacao nib tuile

Tropical Layers
crunchy sable breton, passion fruit cream, banana chantilly

Rocher Chocolate Mille-Feuille
whipped jivara ganache, hazelnut praline, salted caramel sauce

Homemade Sorbet
fresh fruit in ginger syrup, mango sorbet, raspberry sorbet

Trio of Australian cheese +$28
quince paste, pecan nuts, lavosh

SIDES +$10 each

Romaine Lettuce
Caesar dressing, croutons, parmesan

Green Beans
olive oil, crushed hazelnuts

Heirloom Tomato Salad
Meredith Dairy goat’s curd, anchovy dressing

French Fries
smoked paprika, chicken salt