| entree :: main course :: pasta and risotto :: sides | |||
| :: entree | |||
| caramelised beetroot tart tartin, goats curd and passionfruit vinaigrette | 18.00 |
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| char blue eye, chorizo, blue swimmer crab and warmed potato | 18.50 |
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| jerusalem artichoke soup with confit turkey, crispy shallots and porcini oil | 18.50 |
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| barossa corn fed chicken and truffle terrine with cranberries and crisp sage | 18.50 |
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| flame-grilled barramundi with smoked eel and shiso | 19.50 |
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| margret duck prosciutto with persian feta, dry figs and fig vincotto | 19.50 |
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| citrus cured ocean trout, dill, creme fraiche and hot potato blinis | 21.00 |
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| warm potato salad with truffle, rock lobster and soft shell crab | 24.50 |
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| :: main course | |||
| butter poached southern chicken, sweet corn crepe, white beans and chorizo | 29.00 |
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| roast ocean trout wrapped in potato on nicoise salad, sauce gribiche | 29.50 |
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| crisp skinned alaskan cod, fondant potato, sweet corn cream and mango vanilla dressing | 30.50 |
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| fillet of barramundi wrapped in pancetta with chanterelles and roast artichoke cream | 32.00 |
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| lamb "wellington" with mushroom duxelle, butter puff pastry and pea puree | 33.50 |
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| fillet of black angus beef, pot sticker dumplings, cafe de paris butter | 34.50 |
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| joselito iberico jamon, grilled prawns and seared scallops with orange oolong dressing | 35.50 |
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| roast wagyu leg steak, braised brisket "bourguignon", shallots, mushroom and bacon | 38.50 |
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| sirloin of pasture fed black angus beef 350g, pommes maxim and seeded mustard butter | 39.00 |
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| :: pasta and risotto | |||
| seared goats cheese rotoli, butternut pumpkin veloute, white truffle oil | 26.50 |
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| pea and roast artichoke risotto with grilled haloumi | 26.50 |
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| handmade pasta with braised rabbit, white wine, broad beans and fresh herbs | 28.50 |
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| abalone ravioli with seared sea scallops, sweet potato and lime butter sauce | 35.50 |
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| :: sides | |||
| roast artichoke and parmesan dip or olive pesto (to enjoy with bread) | 4.50 |
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| mizzuna and ruby salad, apple, cider dressing | 8.50 |
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| radicchio salad, button mushrooms, gorgonzola dressing | 11.50 |
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| egg and bacon salad, spinach, dijon and cabernet vinegar | 11.50 |
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| salad of broad beans, basil, shallots, cherry tomato and baby beetroot | 12.50 |
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| fries with smoked chilli salt | 9.50 |
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| sautéed baby carrots and sugar snaps with citrus butter | 10.50 |
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| french peas with speck and fried egg | 12.00 |
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| oven baked heirloom tomato and mozzarella, stuffed with panzanella | 12.50 |
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| Please note : A surcharge of 3% will apply to AMEX and Diners Club transactions | |||
menu twenty one |
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