Entrées

Pumpkin veloute and wild mushrooms

Beetroot carpaccio – tomato jus – lemon yoghurt – pickled fennel

Scallops in chorizo butter w salsa verde –

Butter and sage gnudi – wild roquette – creme fraiche – parmisan

Eye fillet carpaccio-truffle and honey mustard-pecorino

Duck liver parfait w pickled beetroot – crostini

Mains

Capsicum and smoked ocean trout risotto w mascarpone

Fillet mignon w capsicum caponata – witlof- dutch carrots – red wine jus

Pan seared blue eye on panzanella w prawns and mussels in crab bisque

Spice rubbed pork tenderloin – roast beetroot -heirloom tomatoes – roquet- maple jus

Veal and caramelized onion ravioli – basil sugo and wild garlic – pecorino

Braised wallaby shank w cauliflower and parmesan puree – witlof

Desserts

Chocolate fondant – blood orange cream

Panna cota – summer berries

Deconstructed tiramisu

Pavlova w chocolate and strawberry

Raspberry sorbet

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