| TABLE MENU |
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| Starters |
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| Italian mozzarella with house cured salmon and beef, tataki of tuna, pickled raddish and red vinegar caramel |
32 |
| Tuna and beetroot tartare with gazpacho jelly and a sesame citrus dressing |
30 |
| Sous vide egg with sourdough macadamia crumbs, bacon and sherry caramel |
28 |
| White wine poached pears with blue cheese, prosciutto and pear relish |
28 |
| Smoked lambs tongue on nut lentil mushroom quinoa, wilted greens and truffle jus |
30
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| Vegetarian dumplings with steamed baby vegetables and tapioca onion boullion |
30
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| |
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| Main Courses |
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| Grilled venison back steak with baby beetroot and a light beetroot and chocolate jus |
50 |
| Oven roasted lamb rack with mustard herb crust, served on aubergine couscous and mint jus |
50
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| Pork fillet, oven roasted and served with pig’s trotter spring roll, caramelized apple and a spiced port jus |
48
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| Ox tongue and beef tendons simmered and served with a madeira green peppercorn sauce |
45
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| Egg coated fish fillet on brandade with tempura prawns and citrus avacado oil vinaigrette |
48
|
| Salmon fillet seared and served on capsicum, celeriac and saffron relish with passionfruit vinaigrette |
48
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| All mains include seasonal vegetables |
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