Dinner
| Two Courses 75 |
| Three Courses 92 |
| minimum two course requirement Tuesday - Thursday |
| minimum three course requirement Friday & Saturday |
Entreés
| Scallops, Fermented White Asparagus Butter, Confit Wild Garlic and Roasting Juices |
| Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Jerusalem Artichoke and Pickled Mushrooms |
| Stuffed, Confit and Glazed Chicken Wing, Spinach Cream, Artichoke and Verjuice |
| Charcoal Grilled Marron, Marutomo, Blood Orange and Fennel Jam - twenty dollar supplement |
| Flame Grilled Bonito, Fennel, Chowder, Tonkatsu and Lovage |
Mains
| Little Hill Farm Chicken, Butter Roasted Cauliflower, Caper and Raisin, Chickpea Miso Puree |
| Roast Berkshire Pork, Smoked and Glazed Neck, Grilled Morpeth Cabbage, Apple and Cider Puree |
| Steamed Market Fish, Crispy Shiso, Braised Eggplant, Dashi, Wasabi and Fermented Soy Bean |
| Charcoal Grilled Wagyu, Morpeth Onion, Parsnip, Black Garlic and Muntries |
| Roast and Braise of Venison, Grilled Beetroot, Haloumi, Spinach and Blueberry |
Accompaniments
| Price | |
| Radicchio, Green Leaves, Buttermilk and Apple Dressing, Seeds | 10 |
| Triple Cooked Chips, Black Garlic Salt | 12 |
| Green Beans, Sesame, Garlic and Honey | 12 |
Dessert
| Baked Yoghurt Cheesecake, Macadamia, Maple, Lemon and Thyme Sorbet |
| Fresh Berries, Lime Curd, Buttermilk Ice-cream, Raspberry and Yoghurt Granita |
| Miso and Caramel Mousse, Fried Brioche, Pear and Sesame |
| Textures of Chocolate, Mandarin and Vanilla Bean Ice Cream |
Cheese
| Price | |
| Single Cheese Selection | 14 |
| Two Cheese Selections | 17 |
| Three Cheese Selections | 20 |
| Four Cheese Selections | 25 |
| Cheddar, Soft Brie, Washed Rind or Blue - Ask your waitperson for current offerings | |
| Served with Fig and Pear Chutney, Lavosh, English Oat Cookies, Fresh Apple and Quince Paste |
7 Course Tasting Menu
| Amuse |
| First Course Scallops, Fermented White Asparagus Butter, Confit Wild Garlic and Roasting Juices |
| Second Course Steamed Market Fish, Crispy Shiso, Braised Eggplant, Dashi, Wasabi and Fermented Soy Bean |
| - or |
| Charcoal Grilled Marron, Marutomo, Blood Orange and Fennel Jam - ten dollar supplement, minimum two people |
| Third Course Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Jerusalem Artichoke and Pickled Mushrooms |
| Fourth Course Charcoal Grilled Wagyu, Morpeth Onion, Parsnip, Black Garlic and Muntries |
| Pre Dessert Whipped Shiso Cream, Frozen Orange and Burnt Meringue |
| Dessert Miso and Caramel Mousse, Fried Brioche, Pear and Sesame |
| 130pp - Must be taken by the entire table + 14pp Additional Cheese Course + 72pp Matching Wines + 105pp Premium Wine Match - min. two people |
5 Course Tasting Menu
| Amuse |
| First Course Steamed Market Fish, Crispy Shiso, Braised Eggplant, Dashi, Wasabi and Fermented Soy Bean |
| - or |
| Charcoal Grilled Marron, Marutomo, Blood Orange and Fennel Jam - ten dollar supplement, minimum two people |
| Second Course Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Jerusalem Artichoke and Pickled Mushrooms |
| Third Course Roast Berkshire Suckling Pig, Smoked and Glazed Neck, Grilled Morpeth Cabbage, Apple and Cider Puree |
| Dessert Miso and Caramel Mousse, Fried Brioche, Pear and Sesame |
| 105pp - Must be taken by the entire table + 14pp Additional Cheese Course + 52pp Matching Wines + 75pp Premium Wine Match - min. two people |