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Entrées 15
Baked eshallot tart with goats cheese,
beetroot and chervil
Duck liver parfait with cornichons
and toasted sourdough
Shaved bresaola carpaccio with basil,
parmsean and horseraddish cream
Gazpacho with crab, garlic croutons
and baby herbs
Roast quail with Israeli couccous,
figs and pomegranate dressing
Mains 28 - 32
Pan roasted barramundi, peas, baby leeks
tarragon and truffle dressing
Roast blue eye with white asparagus, baby peas,
saffron and crisp pancetta
Pork confit with roast fennel, cauliflower puree
and salsa verde
Roast lamb rump with baby eggplant,
chickpeas and sherry vinaigrette
Ricotta gnocchi with oven roast tomatoes,
olives and spiced almonds
Grain fed beef fillet with sauteed mushrooms
and potato dauphinoise
Steamed beans with shaved parmesan
Fries with aioli
Vine tomato and Persian feta salad
Mixed salad leaves with vinaigrette
Desserts 15
Chocolate pave with pistachio icecream
Eton mess with balsamic
reduction and almonds
Poached pear tart with vanilla
ice cream and caramel sauce
Peanut butter parfait with roasted banana,
frangelico and maple syrup
Cheese 17
(A selection of the following cheeses with lavosh)
Quickes Clothbound Chedder
Boûche D’affinois
Belle St Maure
Corkage is 10 per bottle
No BYO allowed on Friday, Saturday or Sunday
For tables of 10 and over we do not allow
BYO & we charge a 10% surcharge
A 10% surcharge applies on Sundays & Public Holidays
(not charged for tables over 10)
We charge a 3% surcharge for Amex & Diners cards
Please notify staff of any food allergies
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