Cured salmon with radish and pickled melon squid ink crumble, curry leaf vinaigrette | - |
Braised Macleay Valley rabbit with zucchini flower jersey milk, preserved lemon and chorizo | $38 |
Roast pork belly with crisp mussels and cauliflower glazed shallot, orange and saffron | $38 |
Tasmanian ocean trout with sliced scallops fresh pistachio, baby fennel and spiced mead | $50 |
Apple brûlée with yoghurt mousse acacia honey jelly, almond crumble, elderflower cream | $22 |