• à la carte

à la carte

Entrée

Oysters natural with red wine shallot vinaigrette (½ dozen)
$24
Seared scallops with creamy mash, crispy prosciutto
$23
Pea panna cotta, goat’s curd, garden peas, grilled zucchini and roasted macadamia nuts
$22
Octopus carpaccio, chorizo and spring onion dressing
$24
Twice cooked pork belly with apple and ginger purée, red wine jus
$22

Main

Atlantic salmon, braised cannellini beans, samphire, broccoli puree
$37
Smoked king oyster mushroom, caramelised onion, mushroom ketchup
$28
Roasted duck breast, carrot marmalade, roasted pecans, apricot puree and red wine jus
$38
Beer battered fish and chips with tartare sauce, crushed peas
$30
Pan seared barramundi, cauliflower puree, sultana and walnut dressing
$38

Sides

Shoestring fries
$10
Mesclun salad, house dressing and pickled shallots
$10
Green beans with toasted almonds and parsley
$10
Broccolini with garlic and parmesan
$10
Creamy mash potato
$10

Dessert

The Baths Eton mess with seasonal berries and berry coulis
$16
Tonka bean crème brûlée and Breton biscuit
$16
Chocolate fondant with griottine cherries, candied pecans and mascarpone
$16
Chocolate and passionfruit ganache, pistachio brittle and passionfruit sorbet
$17
Pineapple carpaccio with raspberries, coconut sorbet and pistachio
$15

Cheese selection (50g)

Le Jouvenceau
$12

The farm cultivates 160 hectares of land which provides 75 per cent of the feed for the herd, resulting in the milk being a true reflection of the terroir. As the milk is used on the same day of milking, and travels such a short distance from dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese. Rich brassica flavor and unctuous mouth feel make this cheese a pure pleasure to experience

Brebis petit agour
$12

Milk collection is limited to within a 25km radius of the dairy thus truly reflecting its terroir. Matured for a minimum of 3 months, it develops a unique mottled rind. Nutty & sweet in taste

Bay of fires cloth bound cheedar
$12

A small herd of specially bred cows, a very old recipe and techniques are imperative to the sharp rounded, slightly salty and crumbly texture following maturation of 12 to 24 months

Belfaux swiss gruyere
$12

The dairy has been producing cheese for over 130 years. Each wheel requires 400 litres of raw whole milk and exhibits atypical condensed nuttiness and sweetness

Blue vein schärdinger Amadeus
$12

Following generations old recipe, it is stored for 8-12 weeks and only produced in Denmark, developing a sharp and salty taste

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

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