Dinner
| Two Courses 72 |
| Three Courses 90 |
| minimum two course requirement Tuesday - Thursday |
| minimum three course requirement Friday & Saturday |
Entreés
| Poached Ocean Trout, Master Stock, Capers, Cucumber, Charcoal Cream and Heart Leaf Ice Plant |
| Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Jerusalem Artichoke and Pickled Mushrooms |
| Roasted and Glazed Chicken Wing, Vegetables, Blackened Corn and Verjuice |
| Charcoal Grilled Marron, Marutomo, Beetroot Butter and Fermented Plum - twenty dollar supplement |
| Avocado Ice-Cream, Green Tomato Pickle, Goats Cheese Mousse and Tomato Consommé |
Mains
| Little Hill Farm Chicken, Butter Roasted Cauliflower, Caper and Raisin, Chickpea Miso |
| Coquon Farm Suckling Pig, Morpeth Brassicas and Celeriac |
| Steamed Market Fish, Crispy Shiso, Braised Eggplant, Dashi, Wasabi and Fermented Chilli Bean |
| Charcoal Grilled Wagyu, Baked Kohlrabi, Roasted Witlof, Muntries and Pepper Sauce |
| Pukara Estate Lamb, Morpeth Pumpkin, Cocoa Nib, Pumpkin Seeds and Black Garlic |
Accompaniments
| Price | |
| Radicchio, Green Leaves, Buttermilk and Apple Dressing, Seeds | 8 |
| Triple Cooked Chips, Black Garlic Salt | 11 |
| Green Beans, Sesame, Honey | 11 |
| Grilled Kale, Guanciale, Pangritata, Black Garlic and Caper Mayonnaise | 12 |
Dessert
| Baked Yoghurt Cheesecake, Macadamia, Maple, Lemon and Thyme Sorbet |
| Warm Banana Rice Pudding, Caramelised Puff Pastry and Wattleseed Ice-Cream |
| Strawberry Sago, Fennel Pollen and Java Pepper Ice-Cream, Strawberries and Burnt Meringue |
| Frozen Chocolate, Apricot, Cocoa Nib Brittle, Matcha |
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 Poached Ocean Trout, Master Stock, Capers, Cucumber, Charcoal Cream and Heart Leaf Ice Plant |
| Second Course Steamed Market Fish, Crispy Shiso, Braised Eggplant, Dashi, Wasabi and Fermented Chilli Bean |
| - or |
| Charcoal Grilled Marron, Marutomo, Beetroot Butter and Fermented Plum - 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, Baked Kohlrabi, Roasted Witlof, Muntries and Pepper Sauce |
| Pre Dessert Buttermilk Pannacotta, Blackberry and Savoury Crumb |
| Dessert Frozen Chocolate, Apricot, Cocoa Nib Brittle, Matcha |
| 125pp - Must be taken by the entire table + 14pp Additional Cheese Course + 70pp Matching Wines + 100pp Premium Wine Match - min. two people |
5 Course Tasting Menu
| Amuse |
| First Course Steamed Market Fish, Crispy Shiso, Braised Eggplant, Dashi, Wasabi and Fermented Chilli Bean |
| - or |
| Charcoal Grilled Marron, Marutomo, Beetroot Butter and Fermented Plum - ten dollar supplement, minimum two people |
| Second Course Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Jerusalem Artichoke and Pickled Mushrooms |
| Third Course Coquon Farm Suckling Pig, Morpeth Brassicas and Celeriac |
| Dessert Frozen Chocolate, Apricot, Cocoa Nib Brittle, Matcha |
| 100pp - Must be taken by the entire table + 14pp Additional Cheese Course + 50pp Matching Wines + 70pp Premium Wine Match - min. two people |