A La Carte Menu

ENTRÉE

Tripe & cuttlefish braise, grilled bread & aioli		19
Seared scallops, parsley root, nettles & fresh horseradish		22
Mandarin duck – crisp leg, smoked fillet, foie gras cigar		26
Raw, cooked and pickled carrot salad, walnut cream and shanklish		18
Spanner crab, abalone & sweet corn soup		22

MAIN

Roast suckling pig, mustard fruits, braised greens & pearl barley		43
Pan roast John Dory, prawn, Jerusalem artichoke & mushroom barigoule		42
Baked ricotta, eggplant, raw globe artichoke & fennel salad		34
Confit ocean trout, wood grilled smoked bacon, mussels & leek		40
Slow roasted pheasant, Brussels sprouts, chestnuts & quince		48

TO SHARE

Dry aged 1kg Angus T-bone Dry aged 1kg Angus rib eye Wood grilled over mallee root, served with shaved fennel, dried chilli & orange salad. House made fresh horseradish paste & condiments on the side.		160
Steamed nicola potatoes with parsley butter		9
Assorted leaves, red wine vinaigrette & shallots		9

DESSERT

Montgomery Cheddar Cow’s milk cheese from Somerset, England Served with apple chutney & Bath Oliver crackers		18
Camembert Surface ripened cheese from Normandy Served with fig jam		22
Tomme d'Abondance Traditional, unpasteurized, hard cheese made from cow's milk from the French Alps. The name of the cheese comes from the breed of cows (abondance) from which milk is taken. Served with honey jelly		20
Steamed quince and suet gingerbread, rosemary, chestnut ice cream		18
Vanilla poached apple, fromage frais, crumble		17
Violet ice cream, chocolate ganache, sour cherry		18
Yoghurt cream, hazelnut, mandarin & carrot granita		17
Chocolate ice cream sandwich, vanilla parfait & salted caramel		17