HARVEST LUNCH MENU
Jonella Farm asparagus, spanner crab, hazelnuts, sorrel
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Confit duck leg, braised peas, spring garlic, lardons
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Fennel pollen ice cream, honeydew melon sorbet
Two Courses 55
Three Courses 65
Menu
Country sourdough, cultured butter 8
Sydney rock oyster, Merimbula, NSW 6
Pacific oyster, Boomer Bay, TAS 6
Spanner crab, fried bread, Espelette pepper 11
White anchovy, whipped cod roe, sourdough 11
Tin of Ortiz anchovies, grilled bread, chilli, lemon 29
Shark Bay scallop, carrot curry, lime 11
Wagyu bresaola, kohlrabi, lemon mayonnaise, capers 26
Maiale tonnato, globe artichoke, caperberries 26
Tuna tartare, goat's curd, green pea, mint 32
Fremantle octopus, green olive, kipfler potato, wild fennel 29
Asparagus, buffalo mozzarella, pistachio, lemon 27
Cheese pie, wild weed salad, preserved zucchini 35
Grilled swordfish, mussels, cuttlefish, chickpeas 54
Half roast chicken, braised Romano beans, toum 49
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
Sprouting broccoli, smoked labneh, toasted seeds 15
Farm leaves, sherry vinaigrette 11
Lemon posset, 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, orange sugar melon, Aleppo pepper
Asparagus, buffalo mozzarella, pistachio, lemon
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O’Connor porterhouse, mountain pepper sauce
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.