a la carte

OYSTERS & STARTERS

  • coffin bay oyster, chardonnay vinegar, shallots, chives, roe
    6.5
  • coffin bay oyster, tempura battered, black garlic, fig
    6.5
  • artisan sourdough, potato & rosemary, cultured butter, shiraz salt
    serves two
    8

ENTRÉE

  • chicken liver parfait, sour cherry, verjuice, lavosh
    24
  • cured salmon, lemon, cucumber, créme fraiche
    25
  • mushroom tortellini, porcini broth, yolk, spring onion, wild mushroom
    25
  • wagyu bresaola, stracciatella, heirloom tomato, white truffle
    27
  • quail, celeriac, marsala, thyme
    28
  • ham terrine, shallot emulsion, mustard seed, apple, celery leaf
    28
  • beef tartare, egg, capers, chives, truffle, toasted brioche
    28

PALATE CLEANSER

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

MAIN COURSE

  • gnocchi, gorgonzola, red onion, walnuts, sunflower seeds, pear
    40
  • market fish, squid, prawns, lobster bisque, basil
    58
  • cornfed chicken breast, corn puree, roasted jus, saltbush
    45
  • venison backstrap, kohlrabi, blackberry, juniper jus
    52
  • grass-fed beef tenderloin,, cauliflower, bone marrow crust, bordelaise
    58

SIDES

  • cos salad, radish, fennel, orange
    16
  • potato röschti, yolk, herbs
    8
  • greens, café de paris
    16

DESSERT

  • chocolate fondant, passionfruit caramel, dark chocolate, créme fraiche
    26
  • meringue, lemon mousse, seasonal fruit, mango & pepper syrup
    26
  • cheesecake, raspberry, rose, toffee
    26

CHEESE SELECTION

artisanal cheeses                                                     18ea

  • 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 courses on friday and saturday nights

all prices subject to change

please advise our staff if you have any dietaries

degustation menu available friday and saturday evening

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