Baked hazelnut meringue with red wine poached quince and lemon mascarpone | $13.00 |
Crispy lambs brains with a pea puree, kaiserflesch tartlet and red wine jus | $16.00 |
Crispy confit duck leg with white bean puree and an orange, fennel salad | $30.00 |
Goats cheese fritters with a salad of balsamic and dill roasted mushrooms | $16.00 |
Pan fried scallops with chick pea fritters, yoghurt and an almond salad | $17.00 |