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

Hand cut Darling River kangaroo tartare
King oyster mushroom, macadamia, egg yolk

Grandvewe sheep’s curd
black garlic, rhubarb, nasturtium

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

Snapper ceviche
Corn, smoked eel, nori vinegar

MAIN

Slow cooked eggplant
walnut butter, blue cheese, crispy beluga lentils, shiso leaves

Hiramasa Kingfish
braised cabbage, almond crumble, lemon butter

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

Cowra lamb backstrap
cepe cream, wood ear mushrooms, buckwheat

Grilled Rangers Valley Black Angus beef fillet 200g + $15
confit tomato & bone marrow bordelaise

SIDES

New season asparagus
bacon vinaigrette, whipped eggs

Heirloom tomato salad
verjus and chamomile dressing, basil

Roasted fennel
sour plum better

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

Yogurt mango tranche
yogurt mousse, pistachio sable, labneh ice, mango coulis

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

Homemade sorbet
seasonal fruit, ginger syrup

Selection of three Australian farmhouse cheeses