Entrée
Wallis lake Oysters, grapefruit & vodka granita, salmon pearls
Seared Scallops, boudin noir, apple & fennel remoulade, crisp jamon
Poached Myall lake Prawns, green papaya, betel leaf, peanut, coconut brittle
Slow roast Pork Belly, rice wine, chilli, black vinegar, Szechwan cucumber, pickled shiitake
Duck liver Mousse, rhubarb & beetroot chutney, toasted brioche
Twice baked Blue cheese soufflé, Waldorf, candied walnut
Main
Steamed Mussels, cream, leeks & vanilla bean, w’ green leaf salad & crusty bread
Seafood Bouillabaisse, ‘market fish‘, prawns, calamari, mussels, crab, saffron aioli, sourdough
Crisp skinned Ocean Trout miso, cauliflower puree, wasabi sesame crumble, daikon, cress
Grass fed Beef fillet, sauce béarnaise, oven dried tomato, boloungere potato, creamed spinach
Braised Wooton valley Beef cheek, shiraz, pomme puree, pancetta ,broad beans, pea
Harissa Lamb rack, carrot, quinoa, coriander, green olive, currants, labne, hazelnut dukkah
Hand rolled Gnocchi, spring vegetables, goats cheese, preserved lemon, pistachios, mint
Dessert
‘Banana split’ Parfait, salted peanut butter ice-cream, chocolate rum fudge
Belgian Chocolate fondant tart, local honey & thyme ice-cream, golden honey comb
Espresso Semifreddo, hazelnut financier, Sambuca jelly shot
‘Eton mess’ strawberries, mascarpone cream, raspberry jelly, meringue, sponge fingers
Lemon Meringue ‘Bombe alaska’, shortbread, sorbet, vanilla bean ice cream, meringue, lemon curd
Steamed Ginger & Marmalade pudding, crème anglais, citrus & orange blossom salad