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—  DINNER  —

SUMMER – 2019

— Our menu changes daily —

— starters —

warm sourdough, whipped burnt butter   3pp
nambucca heads sydney rock oysters  5
stracciatella mozzarella, garden herbs   10
wild boar salami, capsicum romesco, cornichon 12
cypriot haloumi, lemon 10
zucchini flower, pecora ‘yarrawa’ 6

 small plates

hawkesbury river school prawns   14
spanner crab, pickled cucumber, kohl rabi   21
charred broccoli, labne, smoked mackerel furikake   12
fennel fattoush, apple cucmuber, parsley 14
shaved brussel sprouts, salt cod, harissa vinaigrette   14
cauliflower, freekah, golden raisin, pine nuts   15

large plates

tart of silverbeet, caramelised onion, mudgee fetta 28
gnocchi, 'fermier', walnut   22/33
lakes entrance tiger flathead, savoy cabbage, bacon 37
whole nz flounder, pepperonade, capers   42
spatchcock, honey, cumin, sweetcorn   39
maremma duck breast, rainbow chard, cherry jus   39
850g dry aged ribeye, pasture fed in gippsland   92

charcoal baked potatoes, whipped buttermilk ricotta, spicy chicken crackle   9
baby gem, chardonnay vinaigrette  9

— “feed me” —
4 course lunch 65pp
5 course dinner 85pp

— “wine and dine me”   140pp —
includes matching wines


—  Sweet  —

caramelised pineapple, rapadura, coconut crumble, mango sorbet   14
chocolate marquise, espresso ice cream, almond praline   14
honey polenta cake, lemon thyme ice cream, berries   14

— cheese —

cheese plate, pinot paste   28
the extravagent triple cream, chevre de rambouillet, uplands pleasant ridge