Entrées

Kingfish Ceviche, blood plum, smoked almond, finger lime

South Australian Calamari, mint, green goddess sauce

Apple & Cherry smoked Ocean Trout, cipolllini puree, pickled beetroot

Rangers valley Beef brisket ‘ballottine‘, pistachio, peppers, garlic puree

Chilled white gazpacho & almond soup

Mains

Roast Duck, pomegranate molasses & Sichuan glaze, heirloom veggies, walnut sauce

Pan roasted Riverina Lamb, eggplant, braised red pepper, garlic ‘Toum’

Beef skirt steak, spinach puree, squash flowers, crumbed marrow, red wine reduction

Crispy skinned Barramundi, braised cos, peas, anchovy, horseradish butter

Smoked & braised Pork hock, bacon broth, haloumi, radicchio, roasted grapes

Desserts

Dark Chocolate & hazelnut mousse, red wine poached pear, Frangelico ‘soft serve’

Cardamom & Rose Pannacotta, strawberry, vanilla crumb

Pistachio Frangipane wrapped in ‘brik pastry’, toffee, rhubarb

Lolly Jars filled w’ passionfruit marshmallow, butter salted caramel & nougat

Peach & Amaretti tart, amaretto jelly, milk ice cream

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