Our Menu
Enjoy
Enjoy
March/April
2 courses 65 / 3 courses 75
Corkage 7pp
House sour dough 1.5
Served with smoked butter or apple balsamic & EVOO
Amuse bouche
Appellation Sydney rock oyster, 4.5
(add $7 1/2 doz)
ENTREE
Seared scallops, blue cheese mousse & pancetta crumbs
Duck liver parfait, blood plum jam & crostini
SA sardine fillets.brioche crumbs, pine nuts & salsa verde
Pumpkin & ricotta gnocchi, parmesan sage brown butter
MAIN
Beef tenderloin, Paris mash, mushroom & parsley jus
Market fish
Pan roasted king Edward mushrooms, burnt leek tartlet
Brisbane Valley quail, deboned & roasted with chestnuts, muscatels & spinach
SIDES
Polenta fries, curry salt aioli
Buttered Swiss chard, crumbled feta & nutmeg
Steamed broccolini, smoked butter & candied walnuts
DESSERT
Rhubarb bread & butter pudding, rum raisin ice cream
Chilean Dulce de leche cake, cinnamon mousse, baked apple
Poached pear tartlet, chocolate ganache & hazelnut praline
Cheese Board, served with quince, muscatels & lavosche 1/18 2/22 3/26 4/30
Adelaide Hills blue SA
Rusty cow washed rind SA
Capricorn goats brie SA
Charles Anaud Comte FR