Entree
Terrine of Wycheproof squab
served w/ marinated golden beetroot, pearl onions, cornichons
and brioche / 17
Tea smoked Petuna ocean trout
served on a radish salad, sherry glazed beetroot, horseradish
creme fraiche and coriander oil / 16
Raviolo of roasted butternut pumpkin
on Du Puy lentil salad with crispy thyme, Woodside goats curd and 40 year old balsamic / 15 v
Carpaccio of beef
served with truffled artichoke salad, shaved shallot and a Madeira vinaigrette / 16 gf
Mains
Berkshire pork belly
w/ caramelised yellow peach, crackle and star anise jus / 25 gf
Portabello mushroom tart fine
with truffled duxelle, eggplant puree, parsley dressing and dehydrated eggplant / 23 v
Pan seared Petuna ocean trout
served on a fennel and truss tomato compote w/ dill essence and sorrel salad / 27 gf
Dry aged eye fillet
served w/ thyme potato dauphinoise, confit shallots, sauteed chard and Madeira jus / 36 gf
Confit duck leg
Served with a caramelised radicchio, blood plum compote and jus gras / 25 gf
Coffin Bay scallop risotto
w/ preserved lemon, fennel, champagne and sorrel / 26 gf
Housemade potato gnocchi
Served w/ goat ragout, dry sherry, tarragon and cherry truss tomatoes / 24
Sides
Spice roasted carrots w/ yoghurt, parsley and mint / 9 v gf
Desiree potatoes w/ Istra pancetta, rosemary and aioli / 9 gf
Handpicked beans w/ preserved lemon and almonds / 9 v gf