Take Away
| 2 Course 55 |
| 3 Course 65 |
Entrees
| Barbeque Prawns, Grilled Brassicas, Broccoli Stem, Blackened Onion |
| Duck Rillettes, Pickled Vegetables, Toast |
Mains
| Slow Cooked Short Rib, Roast Celeriac, Spigarello, Celeriac Puree, Roasted Beef Fat Jus |
| Semolina Gnocchi, Sautéed Mushrooms, Chive, Mushroom Cream, Truffle Pecorino |
Dessert
| Chocolate Cremeux, Blood Orange, Almond Lace, Espresso |
| Mille Feuille of Guava, Strawberry and White Chocolate |
Accompaniments
| 10 each |
| House Made Sourdough, Cultured Butter, Confit Garlic (for two) |
| Mixed Leaf Salad, Kohlrabi, Celery, Buttermilk Dressing |