Menu
August Harvest Lunch Menu
Two courses 55
Three courses 65
Sprouting broccoli, guanciale, pickled lemon & pistachio
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John Dory, smoked mussels, potato & leek sauce
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Choux bun, rhubarb & custard
Country sourdough, cultured butter 8
Sydney rock oyster, Merimbula, NSW 6
Pacific oyster, Boomer Bay, TAS 6
Spanner crab, fried bread, Espelette pepper 11
Tin of Ortiz anchovies, grilled bread, chilli, lemon 29
Shark Bay scallop, carrot curry, lime 11
Duck waffle, duck liver parfait, prune 14
Wagyu bresaola, kohlrabi, lemon mayonnaise, capers 26
Culatello di Parma, guindilla peppers, Ramarro Farm radish 25
Tuna tartare, goat's curd, green pea, mint 32
Fremantle octopus, green olive, kipfler potato, wild fennel 29
Radicchio, stracciatella, blackcurrant leaf, hazelnut 24
Cheese pie, wild weed salad, bergamot 35
Rock flathead, grilled lettuce, fennel, parsley sauce 52
Half roast chicken, creamed leek, fenugreek, sherry 49
McIvor farm pork cutlet, sauce charcutiere 54
300g O'Connor porterhouse, mountain pepper sauce 68
1.2kg Slow roasted lamb shoulder, almond, red pepper 85
Green beans, mustard, anchovy 14
Roast potatoes, confit garlic & fried capers 12
Sugarloaf cabbage, smoked labneh, chimichurri 15
Farm leaves, sherry vinaigrette 11
Lemon posset, winter citrus, candied fennel 17
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
Chef's Selection
95
White anchovy, whipped cod roe, sourdough
Tuna tartare, goat's curd, green pea, mint
Culatello di Parma, guindilla peppers
Radicchio, stracciatella, blackcurrant leaf, hazelnut
-
Slow roasted lamb shoulder, almond, red pepper
Roast potatoes, confit garlic & fried capers
Farm leaves, sherry vinaigrette
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Menus are subject to change due to seasonal availability.
Valrhona soft chocolate, earl grey, orange caramel, pistachio
-
Menus are subject to change due to seasonal availability.