Lunch
Entrées
| 2 Courses 75 |
| 3 Courses 85 |
| Barbeque Quail, Caramelised Fig, Spinach, Tamarind Glaze (GF/DF) |
| Confit Ocean Trout, Prawn Rillette, Preserved Lemon Fennel Jam, Avruga, Ice Plant (GF) |
| Grilled Asparagus, Deep Fried Egg, Spiced Pistachios, Cauliflower and Mustard (Veg/GF) |
| Caramelised Chicken, Crispy Snowflake Mushroom, Spring Onion, Potato and Gravy |
Mains
| Wagyu Tri Tip, Ox Tongue, Grilled Baby Onion, Black Garlic, Bone Marrow Jus (GF/DF) |
| Roast Market Fish, Almond Cream, Charred Chinese Broccoli, Caper and Raisin Emulsion, Saltbush (GF/DF) |
| Slow Cooked and Glazed King Oyster Mushroom, Shallot Gougère, Kimchi, Mushroom Cream (Veg) |
| Redgate Farm Duck, Croustilliant, Carrot, Date, Braise Leg and Muntries (DF Op) |
Accompaniments
| Price | |
| Pumpkin, Chorizo, Ras al Hanout, Spinach, Pumpkin Seeds (GF/DF) |
15 |
| Triple Cooked Chips | 12 |
| Salad of Cucumber, Watercress, Pickled Peppers, Stracciatella (GF) | 12 |
Dessert
| Strawberry and White Chocolate Gateaux, Milk Sorbet, Java Pepper |
| Baked Custard Tart, Feuilletine, Peach, Crème Fraiche, Candied Orange |
| Chocolate and Coconut Semifreddo, Blackberries, Chocolate Aero, Candied Coconut (GF/DF) |
| Cheese and Accompaniment (GF Op) |