Menu The Dining Room

  • à la carte

à la carte


Salad of asparagus, artichokes, truss tomato confit, Walnut & gorgonzola panna cotta (V)
Prosciutto, duck & pistachio terrine, beetroot pickle, cumin yoghurt
Freshly shucked Sydney rock oysters, Vietnamese dressing


King prawn, scallop cannelloni, fennel & tarragon cream
Cured ocean trout, Orange confit, cucumber, avocado & orange mousse (GF)
Crisp berkshire pork belly, caramel apple, pancetta, radish, crushed peas (GF)


Rump cap scone, NSW 250 grams 150 days
Sirloin black angus, scone, NSW 350 grams 150 days
Rib-Eye black angus scone, NSW 350 grams 150 days
Wagyu rump cap tajima, VIC 300 grams 500 days


Pappardelle, fennel puree, Kale, Brussels sprout, black Truffle & white wine sauce (V)
Roasted chicken breast, polenta, homemade tomato ketchup, carrot confit & soy bean salsa (GF)
Roasted Tasmania salmon fillet, kale puree, baby corn, eshallot & tomato vinaigrette (GF)
Pan-fried sliver dory, clam, potato puree, pickle cucumber, cauliflower Milk (GF)
Herb crushed lamb loin, sweetbread, onion purée, spinach stuffed pepper & thyme Jus (GF)
Roasted duck breast, confit leg,pearl onion, orange braised fennel & pomegranate (GF)


Roasted pumpkin and baby spinach with Persian fetta
Steamed broccolini with pine nut
Kipfler potato chips with rosemary & sea salt
Sugar snaps with Spanish onion



With vanilla bean Ice-cream, espresso coffee & hazelnut liqueur

Hazelnut gianduja wave

With vanilla ice cream

Strawberry & mascarpone bombe Alaska

With pistachio brittle & strawberry

Raspberry and lychee yoghurt mousse

Wth raspberry marshmallow & mascarpone ice cream

Cheese plate

Selection of Australian and Imported cheeses with lavoche & grapes

Cannot be reserved on TheFork

Prices and dishes may change.

These prices do not include offers.

Cannot be reserved on TheFork
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