à la carte

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Canberra’s Tableland
$28

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
$26

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
$32

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

Sumac toasted pita
$8

Extra virgin olive oil and Persian feta (V)

Entrees

Trio of Australian king prawns
$16

Toasted cereal, chilli padi and curry leaf

Sean’s duck sausage roll
$18

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

Baby lettuce cup
$14

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

Fresh papadelli con sugo di spuntatura
$28

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

Fried squid
$14

Coriander, Malaysian textures served with a lemongrass chilli dipping sauce

Mains

Smoked eggplant lasagna
$26

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

Fresh parpadelli con sugo di spuntatura
$28

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

Free range chicken supreme
$32

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
$36

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

American BBQ beef ribs
$38

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

Riverina Black Angus grass fed rib eye (350gm)
$42

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

Cape Grim grass fed sirloin (250gm)
$38

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

Sides

Pan fried broccoli and green beans
$8

Infused with chilli and garlic (V)

Hand cut roasted potatoes
$12

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

Warm roasted baby beetroot
$12

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

Shoestring fries
$8

Tomato sauce (V)

Sweet potato waffle fries
$12

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

Desserts

Maple sugar pie
$18

Coffee whipped cream and a light walnut dust (V)

Blueberry, apple and coconut crumble
$16

With boysenberry ripple ice cream (V)

Truffled white chocolate fondant
$16

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
$24

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

Drinks

Glass of champagne
$6
Coffee
$4
Bottle of wine
$30
Glass of wine
$6
Prices and dishes may change.
These prices do not include offers.

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