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Chicken - Free range chicken breast, truffled foie gras, celeriac crumble, savoy and shiitake
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$33.00
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Blood Orange - Toasted flourless blood orange cake with fennel & coffee dukkah, orange ‘butter’ and marmalade ice cream
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$16.00
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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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White Rice Pudding - Creamed white rice with poached pear, maple granola and house-made wattleseed yoghurt
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$16.00
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