Weekday Lunch MenuA selection of dishes 65 Tuna tartare, goat's curd, green pea, mint (A) Buffalo mozzarella, baby leeks, lemonade fruit, pistachio O'Connor porterhouse, mountain pepper sauce Roast potatoes, confit garlic, fried capers Farm leaves, sherry vinaigrette Available Monday to Friday À la carte menu Country sourdough, cultured butter 11 Natural oyster, seaweed mignonette, lemon (A) 6 Salt cod soup, parsley, smoked paprika (I) 11 Grilled king prawn, tarragon butter 12 Tempura zucchini flower, herb emulsion 14 Ox tongue, maple, gribiche 28 Tin of Ortiz anchovies, grilled bread, chilli, lemon 29 Wagyu bresaola, kohlrabi, lemon mayonnaise, capers 26 Tuna tartare, goat's curd, green pea, mint (A) 32 Fremantle octopus, green olive, pink fir potato, wild fennel (A) 29 Buffalo mozzarella, baby leeks, lemonade fruit, pistachio 26 Ricotta gnudi, wild garlic pesto, pecorino 36 Barramundi, cime di rapa, fennel seed dressing, lemon (A) 48 Half Northern Rivers duck, tangelo, braised witlof 70 300g O'Connor porterhouse, mountain pepper sauce 68 1.2kg Slow roasted lamb shoulder, almond, red pepper 95 Sprouting broccoli, yellow romesco, ricotta salata 15 Roast potatoes, confit garlic & fried capers 12 Farm leaves, sherry vinaigrette 14 Brown sugar custard tart, poached cumquat 18 Valrhona soft chocolate, Earl Grey, orange caramel, pistachio 19 Baba, aged rum, crème diplomat 19 Madeleines, lemon curd 9 Selection of cheese, lavosh, quince 30 A - Seafood sourced in Australia I - Seafood sourced internationally CHEF'S SELECTION
