freshly Chef's baked bread with butter, olive oil, & balsamic vinegar Parmesan & garlic Turkish fingers
6.00 6.00
Entre
Som Tam pumpkin soup with basil and chicken won ton Soft shell tempura crab with smoked trout tartar, beetroot shavings and savoury tuille
Suggested Wine: Grandin Brut
9.00 17.00 17.00
Cumin roasted scallops, puy lentil and anchovy butter puree finished with crisp prosciutto and evoo
Suggested Wine: Skuttlebutt Sauvignon Blanc Semillion
Suggested Wine: Devils Lair 5th White Blend
Wild mushroom, artichoke, asparagus and corn risotto Grilled quail on crunchy root salad with parsnip puree and cumin foam
Suggested Wine: Madfish Riesling
15.00 17.00 23.00
Chef's Tasting Plate (serves two)
Please ask the service staff for today's selection
Main
Loin of lamb on basil mousse, sweet potato gratin, baby aubergine finished with shiraz jus and star anise hollandaise
Suggested Wine: Madfish Red Blend
36.00
Red Emperor with potato, olive and caper cassoulet served with crayfish terrine and saffron butter
Suggested Wine: Hartley Estate Chardonnay Suggested Wine: Glaetzer Bishop Shiraz
36.00 36.00 33.00 32.00
Roasted beef fillet with macadamia potato, wild garlic confit, snap peas and tarragon jus Charred venison loin, pancetta and apple choucroute, thyme fondant potato with juniper jus
Suggested Wine: Ferngrove Estate Merlot
Grilled corn fed chicken breast, duck leg confit served with baby solferino vegetables and a tomato jus
Suggested Wine: Villa Maria Sauvignon Blanc
Potato and mushroom terrine, sauted green beans, tapenade, baby tomato confit and rosemary jus
Suggested Wine: Sandalford Sauvignon Blanc Semillion
22.00
Sides
Mixed baby leaf salad with walnut vinaigrette Rocket, parmesan and pear salad Vintage cheddar mashed potatoes Buttered market vegetable bouquetiere Charred asparagus and lemon butter sauce
For Any Dietary Requirements Please Advise Our Restaurant Attendants
9.00 9.00 9.00 9.00 9.00
All Prices Inc GST
Desserts
Warm chocolate fondant with vanilla pod ice cream and pistachio soil Coconut pannacotta with a pineapple saffron carpaccio and lime syrup Blood orange brulee, strawberry compote and citrus shortbread Champagne and summer berry jelly finished with elderflower sorbet Selected Australian chee...