MENU

 

SUMMER – 2018
 

“feed me”  

4 course lunch 65pp

5 course dinner 85pp

“wine and dine me”   140pp

includes matching wines 


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

cheese plate, pinot paste   28

the extravagent triple cream, chevre de rambouillet, uplands pleasant ridge

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