Entrées

Prosciutto, warm chestnuts, Denmark gruyere, rocket and sage oil.

Sugar cured salmon, beets, horseradish, creme fraiche and sorrel.

Jindong pork belly slow cooked in star anise, mushroom dumpling, pickled nasturtium and watercress.

Baked ricotta, parmesan and caramelised onion, mizzuna, green olives and focaccia croutes

Mains

Lamb loin, pea puree, mint chimmichurri, pumpkin,confit shallots, crispy capers.

Rare Harvey Beef fillet seared in lard, heirloom baby roots, parsnip puree, shaved truffled sprouts.

Fresh fish of the day, thyme kipfler potatoes, beetroot aiolli, edamame, miso sweetcorn.

Corn butternut chive fritters, smokey wild mushrooms, chilli jam, coriander parsley and lemon salad.

Desserts

Classic tart au citron. Lemon tart. Creme fraiche and wild autumn berries.

Flourless chocolate cake with honey and ginger ice cream.

Passionfruit marscapone cheesecake, confit rhubarb, vanilla greek yoghurt.

Yallingyup soft camembert, grilled apples, and walnut crisps.

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