Entree
Pan seared sea scallops
Served with fennel puree, garden peas, verjuice dressing and gaufrette potatoe / 20 gf
Wood smoked ocean trout,
With beetroot puree, shaved raddish and wasabi leaf / 18 gf
Organic cherry tomatoes
Served with ricotta and feekah cigar, caraway vinaigrette and oregano / 17 v
Kitchen tasting plate
Featuring pate, terrine, smoked breast and rillets w/ condiments / 18
Salad of organic beetroots
With almonds, shallot, goats curd and mint dressing / 18 v
Crispy lamb sweetbreads
Served on eggplant puree w/ truss tomatoes, shallot dressing and dehydrated thyme / 17 gf
Belly of organic pork
With golden peach, braised turnip, crackle and sage jus / 19 gf
Mains
Rib cutlet of organic pork
With spiced cauliflower, truss tomato, caper berry and white wine jus / 34 gf
Minted pea and shaved fennel risotto
Served with confit leeks and a shed goats cheese / 30 v gf
Glenloth Free range chicken breast
Rolled with tarragon farce, served with glazed apricot and Madeira jus / 31 gf
Erindale farm lamb loin
Served with stuffed eggplant, tomato puree, sweet basil and jus gras / 36 gf
Roasted duck breast
Served with savoy cabbage and confit leg braise, roasted sausage and tarragon jus / 35 gf
Pan seared flat head fillets
With poached Crystal Bay prawns, baby vegetables and lemongrass emulsion / 36 gf
Fillet of Black Angus beef
Served with pressed turnip, braised short rib, glazed beetroots and mustard cress / 40 gf
Sher Family Wagyu 8 marble score 300gram porterhouse
Served with pressed turnip, braised short rib, glazed beetroots and mustard cress / 52
Sides
Green leaf salad w/ shaved nectarine and blue cheese dressing / 9 gf v
Duck fat roasted kipfler potatoes w/ wood smoked bacon and sage / 9 gf
Hand picked green beans w/ preserved lemon and olive oil / 9 gf v
Roast zucchini and squash w/ goats curd and pinenuts / 9 gf v