On arrival
Freshly baked bread, burn noisette butter, Max’s olive oil & cherry vinegar
Entrée
Citrus cured Tasmanian salmon, kaffir lime salsa verde, pickled radish, crispy capers, shiso (gf)
Seared scallops, charred corn puree, crispy prosciutto, lemon oil (gf)
Coriander crusted beef carpaccio, rocket pesto, parmesan, garlic aioli (gf)
Cherry smoked beetroot risotto, main ridge goats cheese, toasted walnuts, crispy salt bush (gf,v)
Fricassee of wild mushrooms& garlic, home smoked bacon on brioche toast
Mains
Crispy skin Barramundi, braised fennel, silver beet, lemon beurre blanc (gf)
Pecan smoked lamb back strap, pea & mint puree, glazed baby carrots, confit garlic, jus (gf)
Maple glazed beef short rib, roast pumpkin puree, hazelnut & herb crumb, pickled red onions (gf)
Olive crusted mature goats cheese, artichokes, peas, confit heirloom tomatoes, sweet herb vinaigrette (v)
Free range crispy chicken breast, butternut gratin, romesco, grilled zucchini salad, chermoula dressing (gf)
Desserts
Himalayan salted chocolate tart, pistachio, mint chantilly cream
Iced hazelnut nougat, salted caramel, local raw honey, sesame tuile
Berry & blanc de noir terrine, lemon myrtle crème anglaise, basil(gf)
Classic lemon tart, caramelised peach, vanilla mascarpone
Crepe suzette, burnt butter, verjuice & saffron poached grapes