2 course ~ $30 / 3 course ~ $45
Entree ~ $15
Sauteed Daylesford pine mushrooms
served on truffled polenta, soft egg and tarragon / v
Slow braised Berkshire pork
w/ shaved turnip, peach compote and crackle / gf
Souffle of Meredith’s goats cheese
served with organic carrots, pickled walnuts and curry dressing / v
Wycheproof pheasant terrine
wrapped in Istra bacon, served w/ cornichons and brioche
Mains ~ $22
Berkshire pork rib cutlet
with potato fondant, braised cabbage and sauce charcuterie / gf
Ravioli of roasted pumpkin
served with broccolinni, hazelnuts and banyuls / v
Pan seared baby snapper
with fennel puree, sauce vierge and herbs fine / gf
Slow braised beef cheek
served on Du Puy lentil stew w/ onion marmalade and sauce Madeira / gf
Chicken ballontine
stuffed w/ istra bacon, pistachio nut and rosemary, served w/ whipped potato and frisee salad / gf
Sweet ~ $15
Sheepsmilk yoghurt panna cotta w/ poached blood plums / gf
Valrhona chocolate 2 ways w/ Ivoire brulee and grand marnier parfait / gf
Green apple parfait w/ blueberry sorbet / gf
Roasted pineapple w/ gingerbread cake and cheesecake mousse
Side dishes ~ $6
Hand picked green beans w/ lemon vinaigrette and mint / v gf
Dutch cream potatoes w/ rosemary, Istra chorizo and roast garlic aioli / gf
Green leaf salad w/ walnut and blood orange vinegairette / v gf