v= vego
g= gluten free

Entrées

Roasted Celeriac, apple veloute, apple cream (VG)

Braised Rabbit, Squab terrine, root vegetables, game vinaigrette (G)

Sweet Potato, lemon grass, Coconut veloute (VG)

Ceviche of Pink Snapper, Avocado mousse, baby celery, vanilla-lime vinaigrette (G)

Herb crusted Yellow fin Tuna, apple, radish, Basil sorbet (G)

English Rabbit Ballotine, pine nut farce, butternut squash, crisp sage, beurre noisette (G)

Meat

Beef Eye Fillet, Celeriac puree & gratin, braised OX tongue, red wine jus (G)

Sherry glazed Pork cheeks, spring baby veg, English spinach, Sweet sherry jus

Wagyu Beef wrapped in ‘Earth clay’, carrots, baby red beets, silver-beet, beetroot jus. (G)

Quail ‘Two ways’, confit leg, roast breast, smoked bacon, petit pois, quail egg, buerre blanc (G)

Wild English Duck breast, potato galette, buttered bitter black cabbage, (G)

Fish

Minted ‘Beer batter’ Haddock, mushy peas, triple cooked chips

Sea trout, pickled seaweed, shellfish foam, semi-dried cherry tomatoes (G)

Pan-fried ‘John Dory’, noilly prat, beurre blanc, red onion, English asparagus, olive cheeks (G)

Sea bass fillet, wild mushroom & chicken jus, cauliflower puree, buttered spinach (G)

Pasta & Salad

Home made Gnocchi, Aubergine puree, Sweet roasted red pepper, confit fennel (V)

Heritage Tomato salad, ‘Cab Sav’ dressing, sliced shallots, black olive tapenade, baby basil (VG)

Heirloom Beetroots, goat’s cheese, walnut salad, mimosa dressing (VG)

Desserts

Spiced Pineapple, coconut sorbet, ‘delicate’ cardamom sponge (V)

Trio of ‘Australian’ pears: Chilled soup w’ pear jelly, Poached Nashi w’ liquor foam, Cassia Pear terrine (VG)

Mango Mousse Cannelloni, mango puree, banana ice cream, fresh coconut (VG)

Book Chef

Like this Menu?

Get your booking in today and start to customise your ultimate dining experience

Book Chef