Salami, marinated vegetables, dips and cheeses, with grissini
Lightly toasted
Served with wakame infused pepe saya butter
Rosemary, potato and Parmesan flatbread, extra virgin olive oil
Linseed lavosh, salt roasted beetroot, horseradish
Watermelon, sherry vinegar, goat feta
Porcini cream, wild baby rocket, shaved parmesan
Chilli, garlic, broccolini and extra virgin olive oil, topped with lemon zest
Quail egg, black and white garlic
Huon Aquaculture’ Tas 200g 45/100g
Master kobe pure blood’ NSW 250g
Greenham natural beef pasture fed’ Tas 400g
Riverine grain fed”vic 200g 47/100g
250g chicken breast, with potato and leek terrine, white wine cream
Green herb risotto, pea tendrils
Pan roasted duck breast, potato rosti, confit pearl onion and morels
Orzo pasta, fennel, baby capers and tomato
Smashed peas, quinoa, preserved lemon dressing
Infused with Jack Daniels, and dry aged minimum 4 week, black garlic and rosemary smashed kiflers
Salted caramel sauce
Double chocolate
Macadamia shortbread
Vanilla bean ice cream
Three scoops, meringue rubble
Selection of 3 curated cheeses, served with lavosh, muscatels and kumera paste