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 & herb salad 
  • Campanelle , smoked mackerel, tarragon, butter & bottarga 
  • Crab & ricotta stuffed zucchini flowers, zucchini & shaved fennel
  • Warm asparagus, soft egg, salsa verde, goats curd & broad beans
  • Vitello tonnato - veal rump, tuna mayo, capers, burnt butter & capers

 

    MAIN COURSE

    • Chargrilled beef flank, green garlic butter, pearl barley & dried tomato
    • Pork saltimbocca with saffron risotto & tomato jus
    • Grilled gurnard fillets, celeriac remoulade & frisee salad
    • Roasted lamb rump, borlotti beans, radicchio & mint
    • Sauteed mushrooms, whole wheat bucatini, mozzarella & broccolini

     

      DESSERTS

      • Cheese selection with quince paste & fruit bread 
        (Valdeon, Flinders Ashed Brie, Testun Di Barolo) 
      • Local honey & coconut sponge, mandarins, coconut sorbet & honeycomb
      • Lemon curd doughnuts, yogurt sorbet & myrtle sugar

       

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