Take Away
| 2 Course 65 |
| 3 Course 75 |
Entrees
| Confit Ocean Trout, Prawn Rillette, Preserved Lemon Fennel Jam, Avruga, Ice Plant (GF) |
| Caramelised Chicken, Courgette, Sweet Corn, Pâté, Jus (GF/DF Op) |
Mains
| Wagyu Beef, Roasted and Pickled Cabbage, Katsuobushi, Potato Butter, Barbeque Shitake, Jus (GF) |
| Roast Market Fish, Almond Cream, Charred Broccolini, Caper and Raisin Emulsion, Saltbush (GF/DF Op) |
Desserts
| Blood Orange, Genoise, Ruby Grapefruit, Honey Mousse, Honeycomb, Macadamia (GF) |
| Cheese Plate, Accompaniments |
Accompaniments
| Add |
| House Made Sourdough, Cultured Butter, Black Garlic Puree (for two) 10 |
| Salad of Cucumber, Mache, Pickled Peppers, Stracciatella (GF) 12 |
| Pumpkin, Chorizo, Ras al Hanout, Spinach, Pumpkin Seeds (GF/DF) 15 |