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- five dollar supplement |
| Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Crisp Royal Blue Potato and Pickled Mushrooms |
| BBQ Quail, Soubise, Fig and Grilled Leaves |
| Snapper and Prawn Ravioli, Blackened Corn, Fried Onions and Bacon |
| Grilled Kingfish, Braised Eggplant, Steamed Custard, Wasabi and Shiso |
Mains
| Steamed Market Fish, Spring Vegetables, Turnip and Olive Oil Puree, Burnt Mandarin |
| Galantine of Little Hill Farm Chicken, Mushrooms Ala Creme, Spinach, Baby Morpeth Potatoes Confit in Mustard Butter |
| Roast Berkshire Pork, Crisp Belly, Spicy Pineapple, Dylan's Carrots and Roasted Peppers |
| Charcoal Grilled Wagyu, Baked Morpeth Cabbage, Turnips and Olive |
| 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, Spring Vegetables, Turnip and Olive Oil Puree, Burnt Mandarin |
| Third Course Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Crisp Royal Blue Potato and Pickled Mushrooms |
| Fourth Course Charcoal Grilled Wagyu, Baked Morpeth Cabbage, Turnips and Olive |
| Pre Dessert |
| 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, Spring Vegetables, Turnip and Olive Oil Puree, Burnt Mandarin |
| Second Course Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Crisp Royal Blue Potato and Pickled Mushrooms |
| Third Course Roast Berkshire Pork, Crisp Belly, Spicy Pineapple, Dylan's Carrots and Roasted Peppers |
| 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 |