à la carte


Canberra’s Tableland

With bresaola, speck, cacciatore salami from the Balzanelli family, two jersey cow cheeses from Tilba dairy farm, warm mixed olives and extra virgin olive oil from Fedra Estate’s olive grove, native saltbush dukkah and house-made lavosh (GF available)

Garden Harvest

Chef’s selection of two Tilba’s jersey cow cheeses, Fedra Estate’s green olives, extra virgin olive oil, native saltbush dukkah, warm bread and house-made lavosh (VG and GF available)

Chargrilled spatchcock alla diavola

Fried chilli garlic and baby herbs served with shoestring fries (GF available

Sumac toasted pita

Extra virgin olive oil and Persian feta (V)


Trio of Australian king prawns

Toasted cereal, chilli padi and curry leaf

Sean’s duck sausage roll

Pecorino, pistachio, snake bean and kataifi served with beetroot and a native rosella puree

Baby lettuce cup

Crushed chilli, cashed, pan fried wild mushrooms and shallot confit (VG)

Fresh papadelli con sugo di spuntatura

8 hr slow braised pork ribs, traditional Italian tomato sugo and pecorino

Fried squid

Coriander, Malaysian textures served with a lemongrass chilli dipping sauce


Smoked eggplant lasagna

Spinach, rich ricotta, béchamel and a traditional Italian tomato sugo (V)

Fresh parpadelli con sugo di spuntatura

8 hr slow braised pork ribs, traditional Italian tomato sugo and pecorino

Free range chicken supreme

Stuffed with truffled gruyere, spinach and pine nuts. Served with a brandy glaze, and a salad of rocket, dried fig, chargrilled corn and pomegranate (GF available)

Panfried ocean trout

Turmeric, coconut, snake bean and broccoli tossed with cardamom salt (GF available)

American BBQ beef ribs

Candied jalepeno, old school slaw served with sweet potato waffle fries

Riverina Black Angus grass fed rib eye (350gm)

Hand cut roasted potato and pan fried snake bean (GF available)

Cape Grim grass fed sirloin (250gm)

Rubbed in lemon myrtle served with a side of First Edition’s signature fries and a salad of tendrils with horseradish dressing.


Pan fried broccoli and green beans

Infused with chilli and garlic (V)

Hand cut roasted potatoes

Skin on, baked with garlic butter and lemon thyme (V)

Warm roasted baby beetroot

Spanish onion wedges served with toasted walnuts, wild rocket, Persian feta and shallots (V)

Shoestring fries

Tomato sauce (V)

Sweet potato waffle fries

Sprinkled with coconut chilli salt served with mountain pepper mayo (V)


Maple sugar pie

Coffee whipped cream and a light walnut dust (V)

Blueberry, apple and coconut crumble

With boysenberry ripple ice cream (V)

Truffled white chocolate fondant

With an oozing dark chocolate centre and caramel orange dust served with English toffee ice cream. (Please allow 15 mins cooking time.) (V)

Tilba cheese board

A selection of three premium Tilba cheeses, grapes and homemade lavosh (V)


Glass of champagne
Bottle of wine
Glass of wine
Prices and dishes may change.
These prices do not include offers.

Free serviceInstant booking