Entree
Poached Crystal Bay prawns
Served with fennel coleslaw, bisque emulsion and cherville / 20 gf
Sesame crusted yellow fin tuna,
With horseradish custard, marinated beetroot, shallot vinaigrette and mustard cress / 19 gf
Ravioli of organic pumpkin
Served with whipped goats curd, roasted pepitas, and a currant and balsamic vinegar dressing / 17 v
Kitchen tasting plate
Featuring duck liver pate,goat boudin w/ pickled carrot and beef tartare w/ croutons / 19
Tart fine of portbello mushrooms
With truffled duxelle and eggplant puree / 18 v
Wood smoked kangaroo
Served with organic beetroots, shallot, mustard seeds and frisee / 19 gf
Confit of Berkshire pork belly
Served with green apple, cider jus, roast pistachio, crackle and golden raisins / 19 gf
Mains
Berkshire pork rib cutlet
With celeriac puree, confit leeks, truffled peas and sage jus / 36 gf
Celeriac fondant,
Served briased portebello mushrooms, asparagus, soft egg and a porcini emulsion / 30 v gf
Glenloth Free range chicken breast
Roasted with nettle farce, organic carrots and freekeh risotto / 31
Leverton Park lamb loin
Served with Du Puy lentil stew, shank brik and rosemary jus / 36 gf
Roasted duck breast
Served with savoy cabbage and confit leg braise, roasted sausage and jus gras / 35 gf
Wild barramundi
With celeriac remoulade, asparagus and sorrel emulsion / 35 gf
28 day dry aged grass fed eye fillet
Served with horseradish dauphinoise, silverbeat puree, short rib and brandy jus / 40
Sher Family Wagyu 8 marble score 300gram porterhouse
Served with horseradish dauphinoise, silverbeat puree, short rib and brandy jus / 59
Sides
Green leaf salad w/ seeded mustard and aspargus / 9 gf v
Roasted desiree potatoes w/ Istra chorizo and thyme salt / 9 gf
Hand picked green beans w/ lemon vinaigrette and mint / 9 gf v
Roast cauliflower, paprika aioli, shallot and parsley / 9 v