Take Away
| 2 Course 60 |
| 3 Course 70 |
Entrees
| Port Lincoln Sardines, Spiced Tomato Farro, Broccoli, Charred Cavolo Nero |
| Little Hill Farm Chicken, Parsnip, Potato Pureé, Jus Gras |
| Jerusalem Artichoke, Spinach, Truffle and Sherry Vinaigrette |
Mains
| Berkshire Pork Belly, Mushroom, Chestnut, Baby Turnip |
| Roast Market Fish, Almond Cream, Broccolini, Saltbush, Caper and Raisin |
| Chickpea Miso Glazed Cauliflower, Kimchi, Shiso Sesame Pesto |
Dessert
| Chocolate Sponge, Blood Orange, Milk Sorbet, Black Lime |
| Three Milk and Pear Gateaux, Jerusalem Artichoke, Hazelnut |
| Cheese Plate, Accompaniments |
Accompaniments
| Add |
| House Made Sourdough, Cultured Butter, Confit Garlic (for two) 10 |
| Green Beans, Vino Cotto, Pistachios, Crispy Sage 12 |