Dinner
Entreés
| Item | Price |
| Roast Scallop, Courgette, Smoked Fish Hollandaise and Yelverton Truffle | 26 |
| Tart of Mushroom, Sherry Vinegar Onions, Blue Cheese and Mushroom & Parmesan Cream | 26 |
|
Ocean Trout Marinated in Dashi Soy, Kabu Turnip, Beetroot and Wasabi Butter |
26 |
| Charcoal Grilled Marron, Hand Rolled Cannelloni, Cep, Chestnut, Nasturtium Oil and Veloute - fourteen dollar supplement |
40 |
| Potato Wrapped Egg, Black Garlic, Spring Onion, Rye and Charcoal Grilled Onion Consommé | 26 |
Mains
| Item | Price |
| Redgate Farm Duck, Morpeth Gramma Pumpkin, Pickled Tamarillo and Pumpkin Glaze |
46 |
| Cedar Creek Venison, Salt Baked Swede, Onion, Mangosteen, Chickpea Miso and Rainbow Chard |
46 |
| Market Fish, Parsley, Jerusalem Artichoke, Cavolo Nero, Roasted Yeast and Almond |
46 |
| Slow Roasted Sirloin, Braised Shin, Cassava, Morpeth Savoy Cabbage, Horseradish and Bone Marrow Sauce |
46 |
| Little Hill Farm Somerlad Chicken, Smoked Potato, Corn, Leek, Radish and Chicken Gravy |
46 |
Accompaniments
| Item | Price |
| Iceberg, Brazil Nut Praline, Gribiche and Sesame | 8 |
| Marutomo Braised Leek, Crispy Peanuts and Togarashi | 11 |
| Triple Cooked Chips and Black Garlic Salt | 11 |
| Pickled and Roasted Beetroot, Goats Curd and Dukkah | 12 |
Before Dessert
| Item | Price |
| Brioche, Brillat-Savarin, Roasted Grape and Sunflower Seeds |
10 |
Dessert
| Item | Price |
| 39% Single Origin Arriba 'Ecuador' Milk Chocolate Ice-Cream, Mandarin, Honey and Walnut |
19 |
|
Jasmine Rice Pudding, Pomegranate, Rhubarb, Goats Curd Sorbet and Pain d'épice |
19 |
|
Green Tea Ice-Cream, Dacquoise, Persimmon, Nashi Granita and Raspberry |
19 |
|
Granny Smith and Pink Lady Apple Pie, Vanilla, Brandy and Chai |
19 |
Cheese
| Item | Price |
| Single Cheese Selection | 14 |
| Two Cheese Selections | 17 |
| Three Cheese Selections | 20 |
| Four Cheese Selections | 25 |
| Ask your waitperson for current offerings | |
| Cheddar | |
| Soft Brie | |
| Washed Rind | |
| Blue | |
| Served with Fig and Pear Chutney, Lavosh, English Oat Cookies, Fresh Apple and Quince Paste |
7 Course Tasting Menu
| Item |
| Amuse |
| 1st Course Roast Scallop, Courgette, Smoked Fish Hollandaise and Yelverton Truffle |
| 2nd Course Market Fish, Parsley, Jerusalem Artichoke, Cavolo Nero, Roasted Yeast and Almond |
| - or |
| 2nd Course Charcoal Grilled Marron, Hand Rolled Cannelloni, Beetroot & Wasabi Butter, Kabu Turnip and Crispy Brassica - seven dollar supplement, minimum two people |
| 3rd Course Tart of Mushroom, Sherry Vinegar Onions, Blue Cheese and Mushroom & Parmesan Cream |
| 4th Course Slow Roasted Sirloin, Braised Shin, Cassava, Morpeth Savoy Cabbage, Horseradish and Bone Marrow Sauce |
| Composed Cheese Brioche, Brillat-Savarin, Roasted Grape and Sunflower Seeds |
| Dessert 39% Single Origin Arriba 'Ecuador' Milk Chocolate Ice-Cream, Mandarin, Honey and Walnut |
| 125pp / + 70pp Matching Wines or + 100pp Premium Wine Match Must be taken by the entire table |
5 Course Tasting Menu
| Item |
| Amuse |
| 1st Course Market Fish, Parsley, Jerusalem Artichoke, Cavolo Nero, Roasted Yeast and Almond |
| - or |
| 1st Course Charcoal Grilled Marron, Hand Rolled Cannelloni, Cep, Chestnut, Nasturtium Oil and Veloute - seven dollar supplement, minimum two people |
| 2nd Course Tart of Mushroom, Sherry Vinegar Onions, Blue Cheese and Mushroom & Parmesan Cream |
| 3rd Course Redgate Farm Duck, Morpeth Gramma Pumpkin, Pickled Tamarillo and Pumpkin Glaze |
| Dessert 39% Single Origin Arriba 'Ecuador' Milk Chocolate Ice-Cream, Mandarin, Honey and Walnut |
| 100pp / + 50pp Matching Wines or + 70pp Premium Wine Match Must be taken by the entire table |