Dinner
Entreés
| Item | Price |
| Seared Scallop, Red Cabbage, Turnip, Radish, Guanciale and Master Stock | 26 |
| Tart of Mushroom, Sherry Vinegar Onions, Blue Cheese and Mushroom & Parmesan Cream | 26 |
|
Redgate Farm Quail, Rillette, Brussels Sprout, Roasted Mulberries and Smoked Lardo |
26 |
| Charcoal Grilled Marron, Local Asparagus, Finger Lime, Chive, Salmon Roe and Butter Sauce - fourteen dollar supplement |
40 |
| Potato Wrapped Egg, Black Garlic, Spring Onion, Barley and Charcoal Grilled Onion Consommé | 26 |
Mains
| Item | Price |
| Redgate Farm Duck, White Beetroot, Blood Orange, Fennel, Tamarind, Date and Liquorice |
46 |
| Coquon Farm Suckling Pig, Kimchi, Roasted Apple, Carrot and Crisp School Prawns |
46 |
| Market Fish, Broad Beans, Salt Bush, Puffed Beef Tendon and Globe Artichoke Puree |
46 |
| Wagyu, Grilled Over Charcoal, Morpeth Brassicas, Cauliflower and Horseradish Cream |
46 |
| Pukara Estate Lamb, Confit Potato, Black Garlic, Oyster and Greens |
46 |
Accompaniments
| Item | Price |
| Radicchio, Green Leaves, Buttermilk and Apple Dressing, Seeds | 8 |
| Triple Cooked Chips, Black Garlic Salt | 11 |
| Green Beans, Sesame, Honey | 11 |
|
Stracciatella di Bufala, Peas, Grapefruit, Pangritata,
Macadamia, Mint, Tarragon |
12 |
Dessert
| Item | Price |
| 39% Single Origin Arriba 'Ecuador' Milk Chocolate Ice-Cream, Mandarin, Honey and Walnut |
19 |
|
Fennel and Strawberry Ice-Cream, Caramelised Yoghurt, Spring Berries, Toasted Oats |
19 |
|
Zephyr Caramel Mousse,
Blackberry, Hazelnut and Banana Ice Cream |
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
| Amuse |
| 1st Course Seared Scallop, Red Cabbage, Turnip, Radish, Guanciale and Master Stock |
| 2nd Course Market Fish, Broad Beans, Salt Bush, Puffed Beef Tendon and Globe Artichoke Puree |
| - or |
| 2nd Course Charcoal Grilled Marron, Local Asparagus, Finger Lime, Chive, Salmon Roe and Butter Sauce - seven dollar supplement, minimum two people |
| 3rd Course Tart of Mushroom, Sherry Vinegar Onions, Blue Cheese and Mushroom & Parmesan Cream |
| 4th Course Wagyu, Grilled Over Charcoal, Morpeth Brassicas, Cauliflower and Horseradish Cream |
| Pre Dessert Buttermilk Pannacotta, Kumquat, Coconut Meringue |
| Dessert 39% Single Origin Arriba 'Ecuador' Milk Chocolate Ice-Cream, Mandarin, Honey and Walnut |
| 125pp / + 14pp Additional Cheese Course + 70pp Matching Wines or + 100pp Premium Wine Match Must be taken by the entire table |
5 Course Tasting Menu
| Amuse |
| 1st Course Market Fish, Broad Beans, Salt Bush, Puffed Beef Tendon and Globe Artichoke Puree |
| - or |
| 1st Course Charcoal Grilled Marron, Local Asparagus, Finger Lime, Chive, Salmon Roe and Butter Sauce - 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, White Beetroot, Blood Orange, Fennel, Tamarind, Date and Liquorice |
| Dessert 39% Single Origin Arriba 'Ecuador' Milk Chocolate Ice-Cream, Mandarin, Honey and Walnut |
| 100pp / + 14pp Additional Cheese Course + 50pp Matching Wines or + 70pp Premium Wine Match Must be taken by the entire table |