Entrées
Roast beetroot endive salad with orange pickled red onion basil feta and pistachio
Kingfish sashimi jalapeño pickled cucumber puffed rice
Beetroot cured salmon horseradish creme friache rye crumbs
Tuna tartare with goats curd edamame and micro herbs
Salmon tataki apple chive salad with crispy garlic
Mains
Seared lamb burnt eggplant cauliflower puree dukkah and basil oil
Snapper with tomato spinach roast pepper preserved lemon labne
Roast Pumpkin marinated mushrooms kale cashew cream and dukkah (vegan)
Roast rolled free range chicken oregano and pancetta with creamed corn
Slow roast pork belly miso butternut squash and apple pecan salsa
sides ( $5 supplement )
Roast Potatoes
Leafy green salad
Desserts
Chocolate mousse with pistachio and chocolate soil
Vanilla lemon thyme cream macerated seasonal fruit pink peppercorn meringue
Pineapple granita ginger custard and lychees
Flourless chocolate cake with coffee walnuts and rose water
Warm gingerbread with caramel apple