Take Home Menu

small/large

seared in garlic and green chilli oil, with avocado, cucumber, asian herbs, peanut and sesame, lime and palm sugar dressing

flash fried in nori and chickpea batter, wasabi dressing, fingerlime and lemon gel

seared spinach, lemon and chive butter

with chicken liver parfait, grilled brioche and house relish

with goat’s curd, sherry vinegar and candied pecans

and braised leg with house pasta and spinach

with a savoury bread and butter pudding, pearl onion, kaisser fleisch and red wine jus

roasted with oregano and lemon, finished with white bean, peas, fetta and globe artichoke

with parisienne gnocchi, winter vegetables, pickled quince and pomegranate jus

with tomato, cucumber, walnuts and orange

with rosemary salt

served with fresh fruit, quince paste, crisp breads and fruit toast. Ask your waiter for our seasonal selection

with blood orange crème anglaise and praline icecream

served with fresh fruit, quince paste, crisp breads and fruit toast. Ask your waiter for our seasonal selection

with citrus icecream

of chocolate icecream, plum pudding and raspberry sorbet, gratin of Italian meringue, orange and strawberry salad