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
Beef short rib, braised long and slow in master stock nestled atop a ginger and miso sauerkraut. Papaya and pomelo napped in orange nahm jim and chilli jam.
GF / DF / NF
Joy Bowl. Tempura corn pakora drizzled in zingy lime and vanilla caramel. An avocado mousse, light and fresh with sweet and sour cucumbers, vegan fetta raining.
GF / DF / NF* / V / H
Chargrilled Spatchcock stacked over white bean ajoblanco, a little smokey nduja butter, garden pickings aside crispy duck fat potatoes and a salsa of kiwi and lime.
GF / DF* / H* / NF
Seared fillet of Atlantic Salmon resting among a wild fennel pilaf. Coconut and tamarind to excite. Green beans and almond tossed in a salty seaweed pangratto.
(A) / GF*/ DF* / NF*/ H
DESSERT
A Brown butter blondie, miso whipped caramel and Amy’s burnt butter ice cream. Korean spiced cashews strewn atop pineapple cremeaux.
NF* / V* / H*
Chocolate dome inset with blood orange curd, brown sugar meringue, a drizzle of mountain pepper and orange oil. Coconut yoghurt sorbet and sherbet sprinkle.
GF* / NF
Lemony hazelnut sponge dancing amidst strawberry and hibiscus salsa, beetroot and strawberry sorbet aside citrus gel. Vanilla sablè and a little jasmine tea elixir.
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
Beef short rib, braised long and slow in master stock nestled atop a ginger and miso sauerkraut. Papaya and pomelo napped in orange nahm jim and chilli jam.
GF / DF / NF
Joy Bowl. Tempura corn pakora drizzled in zingy lime and vanilla caramel. An avocado mousse, light and fresh with sweet and sour cucumbers, vegan fetta raining.
GF / DF / NF* / V / H
Chargrilled Spatchcock stacked over white bean ajoblanco, a little smokey nduja butter, garden pickings aside crispy duck fat potatoes and a salsa of kiwi and lime.
GF / DF* / H* / NF
Seared fillet of Atlantic Salmon resting among a wild fennel pilaf. Coconut and tamarind to excite. Green beans and almond tossed in a salty seaweed pangratto.
(A) / GF*/ DF* / NF*/ H
Dessert
A Brown butter blondie, miso whipped caramel and Amy’s burnt butter ice cream. Korean spiced cashews strewn atop pineapple cremeaux.
NF* / V* / H*
Chocolate dome inset with blood orange curd, brown sugar meringue, a drizzle of mountain pepper and orange oil. Coconut yoghurt sorbet and sherbet sprinkle.
GF* / NF
Lemony hazelnut sponge dancing amidst strawberry and hibiscus salsa, beetroot and strawberry sorbet aside citrus gel. Vanilla sablè and a little jasmine tea elixir.
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*