OYSTERS & STARTERS

• coffin bay oyster, chardonnay vinegar, shallots, chives, roe
  6.9
• coffin bay oyster, tempura battered, black garlic, fig
  6.9
• artisan sourdough, potato & rosemary, cultured butter, shiraz salt
  serves two
  10

ENTRÉE

• chicken liver parfait, sour cherry, verjuice, lavosh
  26.5
• cured salmon, lemon, cucumber, créme fraiche
  27.5
• mushroom tortellini, porcini broth, yolk, spring onion, wild mushroom
  27.5
• wagyu bresaola, stracciatella, heirloom tomato, white truffle
  29
• quail, celeriac, marsala, thyme
  28.5
• ham terrine, shallot emulsion, mustard seed, apple, celery leaf
  28.5
• beef tartare, egg, capers, chives, truffle, toasted brioche
  29

PALATE CLEANSER

• lemon sorbet, white peach bellini
  8
• granita, seasonal
  8

MAIN COURSE

• gnocchi, gorgonzola, red onion, walnuts, sunflower seeds, pear
  45
• market fish, squid, prawns, lobster bisque, basil
  62
• corn-fed chicken breast, corn puree, roasted jus, saltbush
  49
• venison backstrap, kohlrabi, blackberry, juniper jus
  58
• grass-fed beef tenderloin,, cauliflower, bone marrow crust, bordelaise
  62
• lamb loin, smoked eggplant, black garlic jus
  52
• corn-fed duck leg, onion, orange, carrot
  55

SIDES

• cos salad, radish, fennel, orange
  16.5
• potato röschti, yolk, herbs
  8
• greens, café de paris
  16.5

DESSERT

• chocolate fondant, passionfruit caramel, dark chocolate, créme fraiche
  28
• meringue, lemon mousse, seasonal fruit, mango & pepper syrup
  28
• cheesecake, raspberry, rose, toffee
  28

CHEESE SELECTION

• brique d’argental, french triple cream
• monte diavolo, native pepper, light wash rind
• mont priscilla, is a semi-soft cheese ash
• monforte, raw milk, semi-hard cheese

minimum of two course on friday and saturday evenings

all prices subject to change

please advise our staff if you have any dietaries

degustation menu available