SAMPLE LUNCH MENU

* All menus are seasonal and change weekly. 

TWO COURSES $42 OR THREE COURSES $52

 

ENTREES 

  • Chicken liver pate, orange marmalade, crisp toasts & mixed herb salad 
  • Vitello tonnato - poached veal rump, tuna mayo, watercress & capers
  • Cured salmon, cucumbers, horseradish cream, wild rice & dill
  • Heirloom tomato & marinated zucchini salad, stracciatella & salsa verde
  • Chargrilled cuttlefish, romesco sauce, paprika & lemon dressing 

 

    MAIN COURSE

    • Confit duck leg, frisee & bacon salad, braised lentils
    • Hand rolled cavatelli, sautéed mushrooms, thyme & mozzarella
    • Seared albacore tuna, skordalia, baby beetroots & sorrel
    • Rigatoni pasta, beef short rib ragu, roasted onions & parmesan
    • Plum glazed pork neck, baby carrots & smoked potato

     

      DESSERTS

      • Cheese selection with dried fruits, fresh grapes & fruit sourdough (Valdeon, Flinders Ashed Brie, Pont L'Eveque, Manchego) 
      • Crème caramel, local peaches, rose petals & dark malt wafer
      • Coconut sponge, passionfruit coulis & yogurt sorbet 

       

       *No Itemised Split Bills    *$6pp Public Holiday Surcharge