Menu Privé249

  • à la carte

à la carte

Entree Course

Vannella Burrata Cheese

baked peaches, rocket, charred sourdough

Tuna Tartare

avocado, wasabi mayonnaise, taro crisps

Heirloom Tomato Salad

black garlic, white anchovy, olive and caper gel, fresh herbs, EVO

Bruny Island Tasmanian Oysters

served natural or Kilpatrick single oyster 8, half dozen 24, dozen 42

Fruits De Mer

oysters, smoked salmon, prawns, mussels for one 45, for two 85

Main Course

Sovereign Lamb Back Strap

whipped feta, chorizo, olive soil, vine tomato jus

Pan Seared Duck Breast

shiraz poached pear, serrano, charred cos, figs, blue cheese, hazelnuts

Poached Lobster Linguini

prawns, crab, tomato, rocket, sourdough crumbs, salmon pearls

300g Black Angus Scotch Fillet Steak

thick hand cut chips, watercress salad – served with Dijon, persillade, jus. add garlic butter poached lobster tail 24

Baked Kingfish

pomme puree, black caviar, caper berries, almonds, grapes, beurre noisette

Summer Risotto

edamame, peas, crème fraiche, rocket, citrus oil

Dessert Course

Dark Chocolate and Sea Salt Brûlée

almond brittle, fresh berries

Mango Gelato

lychees, macadamia crumb, grapefruit pearls, mint

Cucumber and Mint Sorbet

ginger bread streusel, strawberry salsa

Selection of Local Cheeses

Your choice of King Island smoked cheddar, Queensland double brie, organic Victoria blue cheese served with fresh figs, muscatels and quince (V) one cheese 16, two cheeses 22, three cheeses 29

Side Dish

Pommes Frites

parmesan, truffle oil

Summer Asparagus

Persian fetta, toasted hazelnuts

Baby Carrot and Broccolini

Roasted almonds

Mixed Leaf Salad

mesclun, rocket, dill, parsley, house dressing

Fully reserved on TheFork

Prices and dishes may change.
These prices do not include offers.

Fully reserved on TheFork
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