2 Course Lunch $85 pp | 3 Course Dinner $115 pp
Entrée
Pan Seared Scallops*
Sautéed Porcini, Charred Spring Onions, Roasted Celeriac & Truffle Puree, Truffle Butter, Marsala Glaze, Winter Truffle. Recommended Wine: Hungerford Sauvignon Blanc - Hints of Passionfruit, Grapefruit, Melon & Lemongrass. Glass: $19, Bottle: $80
Duck Liver & Cognac Pate*
Caramelized Baby Pear, Fig Compote, Port Wine Jelly, Brioche, Watercress. Recommended Wine: Gundog Wild Semillon - Distinctive Notes of Lemongrass, Herbal Tea & Peach. Glass: $20, Bottle: $90
Confit Pork Belly*
Miso Smoked Carrot Puree, Caramelise Heirloom Carrot, Fennel & Apple Salad, Pineapple Emulsion". Recommended Wine: Winmark Reserve Chardonnay - Delicate notes of Figs, Stone Fruits, Marzipan & Nashi Pear. Glass: $24, Bottle: $115
Char-Grilled Spatchcock Breast*
Warm Terrine, Burned Leek Puree, Pickled Radish, Broad Beans, Eschalot & Balsamic Reduction. Recommended Wine: Maude Pinot Noir - Aromatics of Violet, Dark Cherry, Plum & Blackcurrant. Glass: $24, Bottle: $115
Chickpea Panisse* ***
Hazelnut Foam, Crispy Chickpea, Asparagus, Garden Cucumber, Charcoal Dressing. Recommended Wine: Brokenwood Pinot Gris - Aromas of pear & apple mix with hints of honeysuckle, subtle quince & spice. Glass: $20, Bottle: $90
Main
Slow Cooked Angus Tenderloin*
Vegetable Ash Crust, Pressed Beef Cheek, Smoked Potato & Black Garlic Puree, Pickled Young Onion, Purple Cauliflower, Au Jus. Recommended Wine: Andrew Thomas Sweetwater Shiraz - Vanilla, Dark Cherry, Spicy Pepper, Liquorice & Red Plum. Glass: $22, Bottle: $105
Dry-Aged Duck Breast*
Wild Rice & Spinach, Sweet Potato Gratin, Brussels Sprout, Blood Orange, Foie Gras Jus. Recommended Wine: Margan Tempranillo Grenache Shiraz - Nutmeg, Vanilla, Dark Chocolate & Berry Jam. Glass: $22, Bottle: $105
Lamb Backstrap*
Sumac & Pistachio Crust, Pumpkin Flan, Tuile, Winter Vegetables, Minted Labneh, Wild Garden Rocket, Herb Jus. Recommended Wine: Brokenwood Cabernet Sauvignon Merlot - Ripe, rich plum notes combined with dusty tannins from the fruit & oak. Glass: $20, Bottle: $90
Pan Seared Grouper*
Garden Tomato Confit, Lilliput Capers, Desiree Potato Fondant, Green Vegetable Velouté, Karkalla. Recommended Wine: Tim Adams Riesling - Grapefruit, Lime, Lemon & Floral Characteristics. Glass: $18, Bottle: $80
Roasted Garden Vegetables & Basil Pesto Risotto* ** ***
Reggiano, Lime Mascarpone, Watermelon Radish. Recommended Wine: First Creek Museum Semillon - Distinctive Aromas of Beeswax, Peach, Red Apple & Dried Green Herbs. Glass: $19, Bottle: $80
Sides
Potato Purée & Thyme Oil12,00 $AU
Roasted Butternut Pumpkin12,00 $AU
with Toasted Cashew, Pistachio Praline & Binnorie Goats Feta
Jamon & Black Pepper12,00 $AU
Blistered Broccolini
Dessert
Winter Garden Pavlova*
Garden Grape, Raspberry, Mandarin, Grapefruit Jelly, Walnut Praline Crumbs, Wattle Seed Crème Fraiche, Piggs Peake Tawny Glaze. Recommended Wine: Pepper Tree Sticky Pig - Elegant Flavours of Rich Nectar, Green Apple & Pears. Glass: $18, Bottle: $80
Rhubarb, Strawberry & Mandarin*
Ginger Poached Rhubarb, Strawberry Inspiration Creamuex, Rhubarb & Strawberry Compote, Mandarin Crumble, Manuka Honey Chunks, Rhubarb Crisp, Mandarin Sorbet. Recommended Wine: Piggs Peake I swine - Ripe Nectarine, Pears & Pineapple. Glass: $18, Bottle: $80
Camembert Crème Brûlée
Native Currant Granola, Caramel Popcorn, Spiced Apple Cranberry Chutney, Rosemary Lavosh. Recommended Wine: Yalumba Botrytis Viognier Honeysuckle, musk & vanilla with notes of lemon thyme & ginger. Glass: $18, Bottle: $80
Chocolate Textures
Manjari 64% Mousse, Caramel Crunch, Dark Chocolate Sponge, Cocoa Crisps, Warm Grand Marnier Ganache. Recommended Wine: Piggs Peake Tawny - Elegantly Lifted with Flavours Caramel & Nuts. Glass: $18, Bottle: $80
Selection of Sorbets* ^
Chef's Selection of Premium International & Australian Cheese*
Guava Paste, Water Crackers, Muscatels, House Made Lavosh, Circa Lavender Honey, Dehydrated Vanilla Poached Pears. Recommended Wine: Gundog Muscat - Prune, Maple, Burnt Raisins, Nuts & Caramel. Glass: $18, Bottle: $80
