LUNCH MENU

 * This is sample menu. Our menus are seasonal and change weekly.

 

TWO COURSES $45 OR THREE COURSES $55

 

ENTREE

  • Chicken liver pate, orange marmalade, crisp toasts & mixed herb salad 
  • Warm salad of golden beetroots, mozzarella, pistachios & vin cotto
  • House made cotechino sausage, braised lentils, kale & cherry tomatoes
  • Chargrilled cuttlefish, romesco sauce, paprika & lemon dressing
  • Marinated sardines, salsa verde, horseradish cream & pickled cucumber

 

    MAIN COURSE

    • Pot au feu - winter vegetable broth with organic chicken & beef short rib
    • Crisp free range pork belly, cannellini & fennel braise, smoked apple
    • Sauteed local mushrooms, soft polenta, truffled pecorino & tarragon
    • Poached barramundi, braised leeks, kipflers, white wine & butter
    • Seared albacore tuna, parsnip cream, radicchio, pine nuts, currants & capers

        DESSERT

        • Cheese selection with dried fruits, fresh grapes & fruit sourdough (Valdeon, Flinders Ashed Brie, Pont L'Eveque, Testun al Barolo) 
        • Soft chocolate cake, mandarins, vanilla icecream & honeycomb
        • Warm gingerbread & pear sponge, roasted apple sorbet & chestnut cream

         

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