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 goat’s curd, sherry vinegar and candied pecans

with chicken liver parfait, grilled brioche and house relish

pink roasted, with cardamom salt, sweet potato and shallot lasagne, verjuice jus

with parisienne gnocchi and a mushroom and pepper jus

baked in filo pastry, served with roasted tomato, tahini-yoghurt, salsa verde and pomegranate

roasted with fennel seed, served with faro pilaf, nectarine chutney and a radish, fennel and cress salad

with a sauté of rice and rice noodle, Asian herbs and bok choy

served with parisienne gnocchi and a mushroom and pepper jus

with rosemary salt

with roasted beetroot, orange, walnut and fetta

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

with plum ripple 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