| appetisers |
|
| Tasmanian oyster from Cloudy Bay | 3.5 |
| Fresh prawns in Brik pastry with basil | 10 |
|
Foie gras parfait with prune jelly |
14 |
| entree | |
|
Crab soup with prawn salad & tarragon |
16 |
| Warm salad of homemade cotechino fresh peas, cornichons & heirloom radish |
18 |
|
Smoked beetroots with chicory |
18 |
| Slow roasted lamb with organic carrots cracked wheat, almonds & cumin seeds |
18 |
|
Crisp fried calamari with chorizo |
22 |
| chef's menu $75 | |
|
Fresh prawns in Brik pastry with basil |
|
|
Foie gras parfait with prune jelly |
|
|
Smoked beetroots with chicory |
|
|
Slow roasted lamb with organic carrots |
|
|
Slow cooked Sher wagyu beef in red wine |
|
| Vin santo pannacotta macerated figs & apricots with almond biscuit ice cream |
|
| main course |
|
|
Risotto with broccoli & porcini mushrooms |
29 |
|
Spice crusted John Dory |
35 |
|
Western Plains suckling pig with crispy skin |
38 |
|
Slow cooked Sher wagyu beef in red wine |
38 |
| Roast duck flavoured with juniper carrot, amaranth, pine nuts & raisins |
36 |
| sides | |
| Fried organic potatoes with sea salt & oregano | 9 |
| Mixed leaves, celery hearts, fennel, parmesan & lemon |
12 |
| dessert | |
|
Toasted brioche with raspberry & spiced fruit vanilla custard & pedro ximenez ice cream |
16 |
| Lemon & passionfruit meringue, vanilla ice cream, chestnut flower honey |
16 |
|
Valrhona chocolate crumble |
16 |
| Vin santo pannacotta macerated figs & apricots with almond biscuit ice cream |
16 |
| Selected French & Italian Cheese (30) | |
| La Bouche Brique D'Affinois. Rhone Alps, France Cows milk, mashed mould, Mild silky texture |
|
| Sevre & Belle Caprifeuille. Celles sur Belle, France Goats milk, surface ripened, slightly yeasty flavour |
|
| Mauri Gorgonzola dolce latte, Lombardy, Italy Cows milk, blue vein, rich creamy cheese with a sharp spicy flavour |
|