Lunch
Entrées
| Item | Price |
| Scallops, Chestnut Velouté, Garlic Butter and Nasturtium |
22 |
| Fresh Pappardelle, Beef Shin, Sage, Cabbage and Pecorino | 22 |
|
Goats Cheese Tortellini, Zucchini Flower, Almond Gazpacho and Olive |
22 |
| House Made Gnocchi, Sautéed Mushrooms, Mushroom and Black Garlic Ketchup | 22 |
Mains
| Item | Price |
| Confit Duck Leg, Rainbow Chard, Swede Puree and Onions |
38 |
| Crisp Pork Belly, Celeriac and Cavolo Nero | 38 |
| Market Fish, Warrigal Greens and Roasted Artichoke |
38 |
| 36 Hour Beef Short Rib, Spinach, Potato Puree and Leeks | 38 |
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 |
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'epice | 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 |
4 Course Tasting Menu
| Item |
| Amuse Goats Cheese Tortellini, Almond Gazpacho and Olive |
| 1st Course Scallops, Chestnut Velouté, Garlic Butter and Nasturtium |
| 2nd Course 36 Hour Beef Short Rib, Spinach, Potato Puree and Leeks |
| Dessert 39% Single Origin Arriba 'Ecuador' Milk Chocolate Ice-Cream, Mandarin, Honey and Walnut |
| 80pp / + 40pp Matching Wines or + 60pp Premium Wine Match Must be taken by the entire table |