-SMALLER-
Immerse baked bread with chef’s choice of dip, olives, oil and salt – $16
Corn, chilli and coriander fritter, pickled vegetables, lotus root, mizuna and wasabi mayonnaise (V, DF) – $17   Braised BBQ pork belly, sweet sour sauce, peanuts and a cucumber Asian herb salad (GF, DF) – $19 

Chicken and leek in filo with endive, radish bean salad with tomato relish – $19
Dukkha crusted calamari on a chickpea & chorizo tabouli with harissa aioli (GF, DF) – $19/30
Confit duck leg ragout on potato gnocchi with snow peas, sage and soft goats cheese (*DF) – $22/32

-MAINS-

Falafels on pearl cous cous, freekah, burghal & golden raisins salad with chimmi churri hummus (Vegan, DF) – $28

Pulled pork in a brioche bun, apple and fennel coleslaw with chips and aioli (DF) – $29

Barramundi on udon noodles with kimchi, bok choy, wakame and a light seafood broth (DF) – $35

Chicken breast filled with caramelised fennel and ricotta on sweet potato fondant, zucchini, smoked eggplant and golden elk pesto (GF) – $37

Hazelnut crusted lamb back strap, beetroot pureѐ, balsamic mushrooms, charred witlof and shiraz jus (GF, DF) – $41

Sirloin, herbed kipfler potatoes with roast tomato, broccolini and rosemary jus (GF, DF) – $42

-SIDES $9 –

Rosemary and garlic roasted potatoes (GF, DF, V)

Green Beans, edamame and flaked almonds (GF)

-DESSERT $16 –

Baked lemon myrtle cheesecake served with berry compote, a macaron and double thick cream Honey and fig bombe Alaska with roast rhubarb pureѐ, sable, apple & cream Chocolate fondant, orange mascarpone, blood orange and raspberry
Coffee panna cotta with white chocolate mousse and a chocolate tuille

GF = Gluten free / DF = Dairy free / DF* = Can be dairy free / V = Vegetarian

Booking Enquires

bookings are not confirmed until you hear back from one of our team