Our Menu

November 2022

2 course 70/ 3 course 80

Corkage 8

House sour dough. 1.5

Apple balsamic & EVOO

Tasmanian Pacific Boomer Bay oysters 3.5./22/.43

ENTREE

Seared calve’s liver, onions, sage,& bacon

Grilled white asparagus wrapped in pancetta wit salted duck yolk

Scallops baked on half shell, sea urchin & chive butter, buttered crumbs

Rabbit & pork Rilletttes, red slaw & sour dough toast

MAIN

Grilled eye fillet, caper butter, kindler potato salad, grain mustard & herb vinaigrette

Brisbane Valley Quail. Tahini, carrot, cumin & coriander

Market fish

Beetroot & labneh ravioli, baby spinach & horseradish butter

SIDES (9)

Steamed green beans, toasted almond cream

Potato Boulangere

Tomato & avocado salad, cress & vinaigrette

DESSERT

Caramelised pineapple & cinnamon tea cake, whipped vanilla coconut cream

Blueberry clafoutis, chocolate sorbet & brandy custard

Rustic peach tart with creme fraiche sorbet & candied pistachio

Cheese Board, served with quince, muscatels & lavosche    1/18 2/22 3/26 4

Tintin buffalo washed rind                SA

            SummersetHill cheddar.                   WA

            Gabriel Coulet Roquefort                 FR

Adelaide Hills Triple cream              SA

All card payments incur a 1% surcharge, thank you for understanding