| dinner | |||
| breads | |||
country style sourdough served w/ hummus, baba ghanoush & |
7.0 | ||
| chive & garlic bread w/ truffle butter | 4.0 | ||
| starters | |||
| sydney rock oysters w/ | |||
| _ natural | |||
| _ oven roasted worcestershire bacon | |||
| _wrapped in smoked salmon w/ ponzu dressing | |||
| _ mirron pickled sea cucumber | |||
| _ sherry vinegar & sliced french shallot | |||
| _ slightly smoked on nori roll w/ wasabi soy | 16.0 | 32.0 | |
| _ oyster tasting - two oysters of each variety | 34.0 | ||
| noosa spanner crab salad on shaved fennel, sorrel, lime & baby watercress | 21.0 | ||
| salt & pepper squid served on a char grilled pineapple & rocket salad | 17.0 | ||
| star anise braised pork belly on white asparagus & spiced paw paw | 18.0 | ||
| pressed tomato & eggplant terrine drizzled w/ aged balsamic & extra virgin
olive oil |
16.0 | ||
| warm salad of lamb sweetbreads & king prawn served on confit leek &
roast pancetta |
19.0 | ||
| pan seared hervey bay scallops wrapped in pancetta on sumac turtle beans &
taramasalata |
18.0 | ||
| herb cured beef served w/ a warm green bean salad & black olive dressing | 16.0 | ||
| king prawn served w/ sesame seaweed, avocado & ginger salad | 19.0 | ||
| salmon pastrami served on cucumber gazpacho w/ black sesame tulle | 17.0 | ||
| mains | |||
| roast organic chicken breast on pumpkin and french shallot tart tatin,
w/ black pepper jus |
27.0 | ||
| crispy skinned salmon on braised pencil leek w/ prawn ravioli & red wine caramel |
28.0 | ||
| gratinated semolina gnocchi w/ caramelized shallots, pear, walnuts & parmesan
cheese crumble |
23.0 | ||
| roasted duckling served on herb potato cake & broccolini, chinese pepper &
mandarin stock |
31.0 | ||
| macadamia crusted barramundi w/ choy sum asparagus & baby corn | 30.0 | ||
| king prawn & clam angel hair pasta w/ fresh vine ripened tomato, parsley oil &
roasted garlic |
25.0 | ||
fillet of beef crusted in sunflower seeds w/ roasted portobello mushroom & vanilla bean jus |
33.0 | ||
| pan seared lamb rack on cannelloni of auborigine confit & shallot jus | 29.0 | ||
| seafood mezze plate – a chef’s selection of fresh seafood | 48.0 | ||
| sides | |||
| fries w/ aioli | 7.0 | ||
| rocket & parmesan salad | 7.0 | ||
| seasonal vegetables | 7.0 | ||
| roasted chat potatoes w/ garlic salt | 7.0 | ||
| dessert | |||
| burnt caramel brulee w/ macadamia biscotti | 12.0 | ||
| lime tart w/ pernod marinated pineapple & roast coconut salad | 12.0 | ||
| mango & strawberry mint & lime salad w/ blood orange sorbet in a black sesame tulle | 12.0 | ||
| chocolate tart w/ white coffee gelato & cinnamon caramel | 12.0 | ||
| cheese plate – a chef selection of various cheese | 20.0 | ||
| dessert tasting plate for two | 25.0 | ||
| dessert wines | |||
| Audrey Wilkinson Dessert Semillon | NSW Hunter Valley | 10.0 | 44.0 |
| Constable Botrytis Semillon | NSW Hunter Valley | 8.0 | 36.0 |
| fortified | |||
| Marienberg 12yr old Port | SA McClaren Vale | 4.0 | |
| Penfolds Grandfather Port | SA, Magill Estate | 12.0 | |
| cognac | |||
| Remy Martin VSOP | 9.0 | ||
| Hennessy VSOP | 11.0 | ||
| Remy Martin Excellence XO | 26.0 | ||
| Hennessy XO | 28.0 | ||
| 10% surcharge on public holidays | |||
| minimum one course per customer | |||
