WE OFFER SET PRICED DINING AT $75 PER PERSON. THIS INCLUDES ANTIPASTO TO START, HOUSE MADE BREADS AND A SELECTION OF SMALL BITES. FOLLOWED BY MAIN COURSE AND DESSERT CHOSEN FROM OUR EVER CHANGING MENU. VEGETARIAN / VEGAN OR SPECIAL DIETARY REQUIREMENT – PLEASE GIVE US A CALL TO DISCUSS WHAT WE CAN DO FOR YOU.
Menu
MAIN
Fillet of Salmon seared and baked in sticky soy + ginger, a sweet + sour caramel and wok tossed greens nestled among pickled sprouts sprinkled in black sesame crumble.
GF / DF / NF / H
Joy Bowl. Jerk rubbed bbq beets atop a whipped garlic and chive crème, a little quandong and rosewater glaze. Puffed quinoa crunch and golden beetroot chermoula.
GF / DF / V / NF / H
Chargrilled Riverina Lamb backstrap ponded in herbed jus alongside a toss of foraged peas and blistered edamame. Smoked tomato salsa and Crispy lardo scattered.
DF / NF / H*
Roasted chicken supreme napped in a black garlic pil pil. Crisp duck fat potatoes and a hazelnut and mushroom tapenade drizzled in chimichurri.
GF/ DF / H / NF*
DESSERT
Bruleed banana resting atop a pillow of brown butter saffron sponge. A drizzle of kaffir lime, cardamon + a little chilli syrup. Amy’s curry leaf ice cream to excite.
GF* / NF / V / H
The immortal lemon tart, sweet poppyseed pastry. House made marmalade sorbet + cumquat sherbet, a drizzle of herbaceous hazelnut infused cumquat syrup.
GF /DF/NF*
Chocolate and brownie parfait. A little raspberry caramel, namelaka and quinoa tuille. A sprinkle of lime salt, crystalised cacao scattered.
GF / NF / V* / H*
Choice of Australian cheeses – ask for tonight’s selection. Served with
sun dried fig roll, little bits + pieces & a ladies waist of fortified.
GF*/NF*/V/H*
Menu
We offer set priced dining at $75 per person. This includes antipasto to start Including house made breads and a selection of small bites. Following this Mains and desserts can be chosen from our ever changing menu. Vegetarian / vegan or special dietary requirement – please give us a call to discuss what we can do for you.
Main
Fillet of Salmon seared and baked in sticky soy + ginger, a sweet + sour caramel and wok tossed greens nestled among pickled sprouts sprinkled in black sesame crumble.
GF / DF / NF / H
Joy Bowl. Jerk rubbed bbq beets atop a whipped garlic and chive crème, a little quandong and rosewater glaze. Puffed quinoa crunch and golden beetroot chermoula.
GF / DF / V / NF / H
Chargrilled Riverina Lamb backstrap ponded in herbed jus alongside a toss of foraged peas and blistered edamame. Smoked tomato salsa and Crispy lardo scattered.
DF / NF / H*
Roasted chicken supreme napped in a black garlic pil pil. Crisp duck fat potatoes and a hazelnut and mushroom tapenade drizzled in chimichurri.
GF/ DF / H / NF*
Dessert
Bruleed banana resting atop a pillow of brown butter saffron sponge. A drizzle of kaffir lime, cardamon + a little chilli syrup. Amy’s curry leaf ice cream to excite.
GF* / NF / V / H
The immortal lemon tart, sweet poppyseed pastry. House made marmalade sorbet + cumquat sherbet, a drizzle of herbaceous hazelnut infused cumquat syrup.
GF /DF/NF*
Chocolate and brownie parfait. A little raspberry caramel, namelaka and quinoa tuille. A sprinkle of lime salt, crystalised cacao scattered.
GF/ NF / V* / H*
Choice of Australian cheeses – ask for tonight’s selection. Served with
sun dried fig roll, little bits + pieces & a ladies waist of fortified.
GF*/NF*/V/H*