Lunch


Two course – $70 p.p.
Three course – $80 p.p.

 

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

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 items are subject to change.