Wood Roasted Scallops - herb crust, celeriac & watermelon | $22 |
Smoked Heirloom Tomato Terrine - tomato marshmallow, basil & goat's cheese | $19 |
Sautéed seasonal vegetables with herb butter | $11 |
Rocket, fetta, pear & pine nuts with vincotto | $11 |
Beet Cured New Zealand King Salmon; Slow Braised Wagyu Beef Cheek; Poached & Charcoal Baked Chicken Breast | $42 |