Lunch

ENTREE

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

Air dried David Blackmore wagyu beef
house made pickles, Tasmanian mustard, sourdough

“The Dining Room” seafood platter     + $50
oysters, king prawns, king crab, mussels, salmon, condiments

COLD & WARM

Hand cut Darling River kangaroo tartare
quail egg mi-cuit, truffle mayo, radish, sesame crisps

Local cow’s milk burrata
confit fennel, crispy olives, grapefruit, puffed wild rice

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

Sashimi style market fish     +$5
crustacean oil, crispy chicken skin, witlof, sour plums

LARGER PLATES

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

Cone bay barramundi
miso carrot, koji puree, carrot top sauce vierge

Poached wild caught blue eye cod
Hawkesbury squid
& kalkalla seaweed, roasted fennel broth

Mirrool Creek lamb rump
roasted cauliflower, dukkah, smoked eggplant, confit lemon jus

Grilled Rangers Valley Black Angus beef fille 200g
confit tomato & bone marrow bordelaise

SIDES

Roasted beet salad
preserved cherries | thyme oil & dill

Heirloom tomato & basil salad
cow’s milk straciatella | burnt apricot butter | olive
& vanilla crumble

Pan seared broccolini
pickled spanish onions | orange dressing |
espelette pepper

Butternut pumpkin
grilled nectarines | wattle seed | noisette butter

French fries
smoked paprika | chicken salt

Classic dutch cream pomme puree

DESSERT

Marinated raspberries with pomegranate liqueur
black sesame & yoghurt | caramelized almonds |
cornflake ice cream

Summer pavlova
vanilla & yoghurt | fresh berries | consommé

Piña colada
coconut shell | pineapple & coconut sorbet | lime
valrhona chocolate entremet

Hazelnut & coffee | opalys & caribe mousse |
Grand Marnier ice cream

Homemade sorbet seasonal fruit | ginger syrup

Selection of three Australian farmhouse cheeses