WE OFFER SET PRICED DINING AT $78 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
Riverina Lamb braised long and slow, soused in madeira jus. Crispy polenta and bacon jam dancing among a cacophony of Moroccan orange and capers.
GF / DF* / NF
Joy Bowl. Local cremini mushroom napped in a black silken sauce. A toss of foraged greens, burnt broccoli and sauteed sprouts sprinkled in pepita praline granola.
GF / DF / NF* / V / H
Red Duck of Ancient evenings stacked in state drizzled with charsieu infused honey, Szechwan magic powder and a dragon’s breath of baby bok choy.
GF / DF / H*
Baked fillet of rainbow Trout drizzled in lemony pil pil and black sesame sambal. Fermented dill crème fraiche, blistered edamame and a little cured trout roe.
GF/ DF* / NF / H
DESSERT
Crème anglaise stacked and set among poached rhubarb and chocolate crisp. Goats yoghurt crème dancing aside rose and rhubarb granita.
GF / NF
French apple torte drizzled in fermented pumpkin caramel. Toasted buckwheat namelaka sprinkled in white chocolate and hazelnut crumb.
NF* / V / H*
Lemony EV OO and poppyseed cake soused in lemon syrup. Buttercream catching fresh lemon curd. Little elderflower jellies dancing among rosemary meringue.
GF / DF* / 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 $78 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
Riverina Lamb braised long and slow, soused in madeira jus. Crispy polenta and bacon jam dancing among a cacophony of Moroccan orange and capers.
GF / DF* / NF
Joy Bowl. Local cremini mushroom napped in a black silken sauce. A toss of foraged greens, burnt broccoli and sauteed sprouts sprinkled in pepita praline granola.
GF / DF / NF* / V / H
Red Duck of Ancient evenings stacked in state drizzled with charsieu infused honey, Szechwan magic powder and a dragon’s breath of baby bok choy.
GF / DF / H*
Baked fillet of rainbow Trout drizzled in lemony pil pil and black sesame sambal. Fermented dill crème fraiche, blistered edamame and a little cured trout roe.
GF/ DF* / NF / H
Dessert
Crème anglaise stacked and set among poached rhubarb and chocolate crisp. Goats yoghurt crème dancing aside rose and rhubarb granita.
GF / NF
French apple torte drizzled in fermented pumpkin caramel. Toasted buckwheat namelaka sprinkled in white chocolate and hazelnut crumb.
NF* / V / H*
Lemony EV OO and poppyseed cake soused in lemon syrup. Buttercream catching fresh lemon curd. Little elderflower jellies dancing among rosemary meringue.
GF / DF* / 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*