—  DINNER  —

SPRING – 2018

— Our menu changes daily —

warm sourdough, whipped burnt butter   3pp
port stephens sydney rock oysters   5
stracciatella, garden herbs   10
wild boar salami, fresh curd, cauliflower ash 12

 —

seared kingfish, white radish, lime oil   21
southern calamari, lemon, ginger, currants  19
gnocchi, 'fermier', walnut   22

charred broccoli, kale, hemp seed, hazelnut, onion puree  14
shaved brussel sprouts, pork jowl, harissa vinaigrette   14
charcoal baked potatoes, whipped buttermilk ricotta, spicy chicken crackle   14
baby gem, chardonnay vinaigrette  9

cauliflower, freekah, golden raisin, pine nuts   28
harpuku, roast fennel, tomato saffron compote 39
coral trout, black garlic risotto   39
spatchcock, honey, cumin, sweetcorn   38
maremma duck breast, swiss chard, bitter orange puree   42
roast dry aged sirloin, tarragon, red wine   42


— “feed me”   85pp —
5 course shared degustation

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

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—  Sweet  —

Handmade daily, exclusively in-house

cheese plate, pinot paste   28
the extravagent triple cream, chevre de rambouillet, bay of fires cheddar

caramelised snow apple, rhubarb, pistachio crumble, calvados custard   14
chocolate marquise, espresso ice cream, almond praline   14
strawberry, meringue, vanilla labne   14