Entrées

Steak Tartare, ground eye fillet, free range yolk, anchovy

Chicken liver pate, fig jam, cornichons and toasted brioche

Slow poached salmon, salmon caviar, shaved fennel, citrus and hazelnut salad

Buffala Mozzerella, confit tomatoes, herbs, olive & caper salad

Calamari risotto Nero, saute calamari, parsley, garlic & lemon

Mains

Duck leg confit, potato gratin, veal jus and sour cherries

Herb crusted salmon, leeks, mussels and chive butter sauce

Mediterranean fish and shellfish stew, saffron potatoes & rouille

Roast rack of lamb, ratatouille, basil & roast kipflers

Braised beef cheek Bourguignon, parsnip puree

Desserts

Dark chocolate tart, crème fraiche, peanut brittle

Raspberry, rhubarb and pistachio sherry trifle

Vanilla crème brulee, almond and aniseed biscotti

Pavlova, vanilla crème, fresh berries and mint

Book Chef

Like this Menu?

Get your booking in today and start to customise your ultimate dining experience

Book Chef