Steamed seasonal vegetables (per person) | $4 |
Confit duck leg, pink cooked breast, roasted quince, tamarind & potato cream | $38 |
Chargrilled red kangaroo, little shepherd’s pie of kangaroo tail, black cabbage & pickled cherries | $37 |
Blueberry soufflé, stewed rhubarb & mascarpone | $16 |
New season apple & pinenut stuffed quail wrapped in vine leaves & prosciutto, lentil salad | $17 |