Risotto with confit duck & orange (GF) | $29.50 |
Apple & rhubarb oat crumble with vanilla bean ice cream (GF) | $12.50 |
Sauteed green beans with confit shallots, roasted almonds & manzanillo grove evo (GF, V) | $8.50 |
Chef's favourite avocado & charred corn salsa, sourdough toast, poached egg with bacon & jalapeno pesto (GFA) | $18.50 |
Ice cream with topping |
Indian sweet doughnuts soaked in spiced lemon syrup w/ orange, pistachio & cardamom ice cream | $12 |
Pan fried gnocchi w/ mushrooms & cauliflower cream | $25 |
Truffled mash | $8 |
BBQ New Orleans style marinated beef ribs & garlic butter corn | $26 |
Quinoa salad w/ carrots hazelnut’s & salted ricotta | $8 |
Sauteed Greens with Lemon Vinaigrette | $8.00 |
Grazing Plate – A selection of delicately prepared all local ingredients | $20.00 |
Confit Pork Belly, celeriac roumelade, peas, crayfish Crackers & ribena jus | $38.00 |
Cos Apple and Walnut Salad | $8.00 |
Macadamia panacotta, black Olive caramel, strawberry & capsicum coulis & balsamic crumbs | $17.50 |