Using only the freshest
local produce to create
a memorable dining experience.

2 course ~ $30 / 3 course ~ $45

Entree ~ $15

Pigs head terrine
With marinated fig, cornichon and croutons

Salad of organic beetroots
With almonds, shallot, goats curd and mint dressing / gf / v

Duck tasting plate
Served with rilletes, pate and smoked breast w/ condiments

Smoked ocean trout
With beetroot puree, shaved raddish and wasabi leaf / gf / v

Mains ~ $22

Confit duck leg
Served on truffled potato puree, swiss brown mushrooms and tarragon jus / gf

Rib cutlet of organic pork
With spiced cauliflower, truss tomato, caper berry and white wine jus / gf

Pan seared flat head fillets
With baby vegetables and lemongrass emulsion / gf

Organic tomato tart
Served with eggplant puree and sweet basil / v

Black Angus porterhouse
Served with pressed turnip , glazed beetroot and mustard cress / gf

Dessert ~ $15

Expression of Valrhona chocolate
Manjari delice w/ orange candy and Ivoire mousse w/ raspberry granita

Selection of 3 Australian farm house cheeses
Served w/ lavosh, muscateles and walnuts

Yoghurt panna cotta
Served w/ poached nectarines and orange blossum syrup / gf

Lemongrass brulee
With rhubarb sorbet / gf

Side dishes ~ $6

Duck fat roasted kipfler potatoes w/ wood smoked bacon and sage

Hand picked green beans w/ preserved lemon and olive oil / gf