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Greens - Steamed broccoli and beans, tossed in a garden parsley salsa verde.
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$9.50
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Ox Cheek - Ox cheek braised in Pedro Ximenez sherry served on parsnip mash with glazed heirloom carrots and horseradish
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$33.00
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Venison - Abalone and venison ravioli with roast Yass field mushroom and jus latte
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$17.00
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Pork Belly - 18 hour slow cooked pork belly with braised carrot, soubise and prune relish
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$17.00
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Quail - Roulade of quail with buttermilk and broccoli salad, small cow farm blue and warm almond vinaigrette
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$17.00
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