Entrées

Salad of ocean trout tataki apple chive shiso garlic chips

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

Tuna tartare edamame goats curd micro herbs

Kingfish ceviche with tomato coriander

Shredded filo wrapped prawns preserved lemon butter coconut coriander sauce

 

Mains

Roast rolled free range chicken with ricotta pancetta smashed peas

Slow roast pork belly miso butternut squash and apple pecan salsa

Seared lamb burnt aubergine cauliflower puree dukkah basil oil

Snapper with labne tomato spinach preserved lemon

Bream with turmeric potatoes fresh curry tomato broth

Desserts

Chocolate star anise mousse cake

Flourless pistachio olive oil cake clotted cream raspberry rose water compote

Lemon verbena whipped cream macerated berries and pink pepper meringue

Lime curd citrus salad caramelised puff pastry

Cheese board Sardinian crisp bread fig paste

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