Menu
Entree
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HALF DOZEN OYSTERS FROM OUT DAILY SELECTION (GF)
$32
SHASHIMI TASTING PLATE (GF)
$31
Crab and lobster oknomiyaki
$33
Wagy bresaola carpaccio (GFO)
$32
Summer Salad, Elderflower and hazelnut (GF/V)
$26
Goats milk ricotta, earl gray and dates (Gf/v)
$24
Black pearl caviar (GF)
$85
Seafood platter on ice
$42
Mains
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fORBES nsw pork cutlet (GF)
$49
GARLIC BUTTER LOBSTER TAILS (GF)
$49
PINK BABY QUEENSLAND SNAPPER (GF)
$45
CHERRY GLAZZED DUCK BREAST
$46
sLOW COOKED COWRA LAMB SHOULDER (GF)
$48
Rangers Valley Black Angus Côte de Boeuf
$51
dry aged wagyu sirloin mbs +6 (GF)
$52
PORTOBELLO MUSHROOM WITH KIMCHI FRIED RICE (V)
$42
GLOBE ARTICHOKE, GOATS CHEESE, SALTED EGG & cHAMOMILE (GF/V)
$41
Sides
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MIXED LEAF SALAD WITH POMEGRANATE VINAIGRETTE (GF/V)
$12
Heirloom tomato salad (gf/v)
$12
a SELECTION OF ARTISAN BREADS (V)
$9
NEW SEASON ASPARAGUS (GF/V)
$12
ROASTED DUCK FAT POTATOES AND ROSEMARY SALT (GF)
$12
Desserts
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Rasberry with white chocolate ice cream
$21
Dark chocolate, earl grey, bergamot and elderflower (gf/v)
$21
Spring fruits pavlova (GF/V)
$21
trio of homemade sorbets (gf/v)
$21
Selection of five australian vintage cheese (gf/v)
$28