Lunch & Dinner

 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
 
  Sides 7
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
and candied pistachio
 
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