WINTER LUNCH MENU

All menus are seasonal and subject to change. This is a sample menu. 

TWO COURSES $42 OR THREE COURSES $52

ENTREES 

  • Chicken liver pate, orange marmalade, crisp toasts & herb salad 
  • Seared albacore tuna, romesco sauce, tomato, caper & paprika dressing 
  • French onion soup, veal stock, brandy & gruyere crouton
  • Spaghettini, fioretto, cavalo nero, cultured butter & pecorino
  • Marinated sardines, celeriac, horseradish & finger lime dressing

    MAIN COURSE

    • Grilled king trout, pumpkin & celery caponata, sage, raisins & burnt butter
    • Crisp free range pork, poached quince, kale & roasted parsnips
    • Cassoulet - baked confit duck, bacon, pork sausage, beans & tomato
    • Baked portabello mushroom, goats cheese, chestnuts, thyme & artichoke

      DESSERTS

      • Cheese selection with quince paste & crisp toasts
        (Berry's Creek Blue, Flinders Ashed Brie, Testun Di Barolo, Pont L'Eveque) 
      • Tiramisu - espresso soaked biscuit, mascarpone mousse, cocoa
      • Churros with dark chocolate sauce

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