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