Clove Lane

BRUNCH–LUNCH-DINNER

MENU

 

Spring – 2018
 

“feed me”   85pp

5 course shared degustation

“wine and dine me”   140pp

includes matching wines 


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

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