Entrées

Ocean trout tataki apple chive salad with garlic crisp

Roast beetroot endive salad with orange pickled red onion basil feta and hazelnut (v)

Tuna tatare edamame goats curd micro herbs

Shredded filo wrapped prawns preserved lemon butter coconut coriander yoghurt dressing

Spinach soup with nutmeg and creme fraiche

 

Mains

Slow roast pork belly miso butternut squash and apple pecan salsa

Seared lamb burnt eggplant cauliflower puree dukkah and basil oil

Snapper with labne tomato spinach preserved lemon

Slow cooked lamb shoulder with prunes chilli and coriander with sweet potato

Pan fried fish with turmeric potato prawn tomato broth

Desserts

Chocolate mousse with pistachio and lavender

Lime curd with caramelised puff pastry citrus salad

Vanilla mousse macerated seasonal fruit pink peppercorn meringue

Date tart

Apple rhubarb crumble clotted cream

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