3 COURSE (LUNCH $90PP)
Entrée
Stracciatella (GFO | VEG)
Pistachio Pesto, Zucchini, Pomegranate Glaze, Croutons
Cured Sashimi Salmon (GF | DFO | NF)
Ponzu, Orange, Wasabi Katsuobushi, Furikake, Finger Lime
Kangroo Fillet (GF | DFO | NF)
Mustard, Crispy Shallots, Pickled Beetroot, Pepper Berry Emulsion, Fondant Potato
Achiote Marinated Spatchcock (GF | DFO | NF)
Gem Lettuce, Native Pepper Berry Mayo Glaze
Mains
Honey Spiced Hawkesbury Duck Breast (GF | DFO | NFO)
Macadamia Puree, Stone Fruit, Coffee Jus
White Pyrenees Lamb Back Strap (GF | DFO | NF)
Potato Galette, Mashed Peas, Black Garlic, Salt Bush
Fish of The Day (GFO | DFO | NF)
Cauliflower, Asparagus, Charred Tomato, Butter Beurre Blanc
Panfried Halloumi (VEG | GF | NF)
Red Wine and Honey Emulsion, Fig, Mashed Peas, Mint and Asparagus Salad
Sides
Fries With Parmesan (DFO)
Green Beans with Roast Almonds (GF | DF | NFO)
3 Course Shared Menu for Two $180, Minimum of Two People
Chef Choice Amuse on Arrival followed by Sour Dough and Smoke Butter.
1st Course
Cured Sashimi King Fish (GF | DFO | NF)
Nuoc Cham, Lychee, Katsuobushi, Furikake, Finger Lime
2nd Course
300g MB-4 little Joe Striploin, Black Garlic
Palate Cleanser
3rd Course
Baked Meringue Yuzu Mousse (GF | NF)
Meringue, Raspberry Coulis, Strawberries,
Coconut and Peppermint Ice Cream
Available for groups of TWO, FOUR, SIX, EIGHT (Even Numbers)
Desserts
Molten Chocolate Cake (NFO)
Home Made Vanilla Ice Cream
Yuzu Mousse (GFO | NFO)
Meringue, Raspberry Coulis, Strawberries, Coconut and Peppermint Ice Cream