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Entrées 15
Baked eshallot tart with goats cheese,
beetroot and chervil
Duck liver parfait with spiced
cherries and toasted brioche
Shaved bresaola carpaccio with basil,
parmsean and horseraddish cream
Vichyssoise with roasted scallop
and avruga
Ricotta stuffed zucchini flowers with
tomato and parmsean
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
Garlic chicken breast with cannellini beans
marjoram and cherry tomatoes
Ricotta gnocchi with broad beans,
roast pumpkin and butter sauce
Grain fed beef fillet, wrapped in bacon,
with potato puree and sauce bearnaise
Steamed beans with shaved parmesan
Hand cut potato chips with aioli
Vine tomato and Persian feta salad
Mixed salad leaves with vinaigrette
Desserts 15
Chocolate pots with caramelised orange
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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