Free range duck confit with smoky beets, caramelised shallots and white bean puree | $39 |
Grain mustard | N/A |
Pan fried haloumi with roast Italian vegetables, preserved lemon, chilli, parsley and pine nut salsa | $39 |
Anchovy and parsley butter | N/A |
Scallops with smoked ham hock terrine, sticky mustard dressing and crackling | $26 |