Take Home Menu avaliable
Wednesday to Sunday from midday - Tuesday to Thursday from 6pm - Friday & Saturday from 5pm
Take Home Menu
All
Grazing
Tastes
mains
Side dishes
Desserts
Olives and pickled vegetables
8.5Charcuterie board
20/32small/large
Hiramasa kingfish
7.5flash fried in nori and chickpea batter, wasabi dressing, fingerlime and lemon gel
Beetroot and caramelised onion tart
7.5with goat’s curd, sherry vinegar and candied pecans
Pork, veal and pistachio nut terrine
7.5with chicken liver parfait, grilled brioche and house relish
Seasonal mushroom and ricotta rotolo
7.5seared spinach, lemon and chive butter
Grilled green prawn and calamari
7.5seared in garlic and green chilli oil, with avocado, cucumber, asian herbs, peanut and sesame, lime and palm sugar dressing
Free-range pork cutlet
38roasted with fennel seed, served with faro pilaf, nectarine chutney and a radish, fennel and cress salad
Fish of the day
38Adobo chicken
36with a sauté of rice and rice noodle, Asian herbs and bok choy
250grm Prime aged Goulburn Valley Scotch Fillet
38with parisienne gnocchi and a mushroom and pepper jus
200grm Prime aged Goulburn Valley Eye Fillet
45served with parisienne gnocchi and a mushroom and pepper jus
Duck breast
38pink roasted, with cardamom salt, sweet potato and shallot lasagne, verjuice jus
Braised Flinders Island lamb shoulder
37baked in filo pastry, served with roasted tomato, tahini-yoghurt, salsa verde and pomegranate
House chips
11with rosemary salt
Seasonal vegetables
12Mixed leaf salad
9Tomato and buffalo mozzarella salad
15with roasted beetroot, orange, walnut and fetta
Cheese selection 40grm serve (single cheese)
p15served with fresh fruit, quince paste, crisp breads and fruit toast. Ask your waiter for our seasonal selection
Cheese selection 120grm serve (3 cheeses)
35served with fresh fruit, quince paste, crisp breads and fruit toast. Ask your waiter for our seasonal selection
Chocolate, almond and burnt orange slice
18with citrus icecream
Frozen terrine
17.5of chocolate icecream, plum pudding and raspberry sorbet, gratin of Italian meringue, orange and strawberry salad
Blood Plum Souffle
18.5with plum ripple icecream