Lunch
Entrées
| Price | |
| Grilled Prawns, Blackened Corn and Fried Onions |
24 |
| Spring Vegetables, Green Capsicum and Parley Sauce, Flowers and Herbs | 24 |
| House Made Gnocchi, Sautéd Mushrooms, Garlic Butter and Reypenaer Mousse |
24 |
| Little Hill Farm Chicken, Terrine, Fennel Jam and Cress | 24 |
Mains
| Price | |
| Market Fish, Braised Eggplant, Bok Choy and Fermented Soy Bean | 40 |
| Confit Duck Leg, Soubise, Fig and Baked Cabbage |
40 |
| Grilled Porterhouse, Baked Turnip, Potato and Spinach Puree | 40 |
| Confit Pork Belly, BBQ Peppers, Carrots and Corn | 40 |
Accompaniments
| Price | |
| Radicchio, Green Leaves, Buttermilk and Apple Dressing, Seeds | 10 |
| Triple Cooked Chips, Black Garlic Salt | 12 |
| Green Beans, Sesame, Honey | 12 |
Dessert
| Price | |
| Baked Yoghurt Cheesecake, Macadamia, Maple, Lemon and Thyme Sorbet |
20 |
| Fresh Berries, Lime Curd, Buttermilk Ice-cream, Raspberry and Yoghurt Granita | 20 |
| Miso and Caramel Mousse, Fried Brioche, Pear and Sesame |
20 |
|
Textures of Chocolate, Mandarin and Vanilla Bean Ice Cream |
20 |
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 |
4 Course Tasting Menu
| Amuse Spring Vegetables, Green Capsicum and Parley Sauce, Flowers and Herbs |
| First Course Grilled Prawns, Blackened Corn and Fried Onions |
| Second Course Grilled Porterhouse, Baked Turnip, Potato and Spinach Puree |
| Dessert Miso and Caramel Mousse, Fried Brioche, Pear and Sesame |
| 85pp - Must be taken by the entire table + 42pp Matching Wines + 65pp Premium Wine Match - min. two people |