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 
  • Cowra asparagus, broad beans, slow cooked egg, oregano & stracciatella
  • Seared albacore tuna, radicchio, pickles, dill & horseradish cream
  • Crispy skinned chicken, skordalia & steamed organic beans 
  • Black spaghetti, sauteed cuttlefish, tomatoes, tarragon, chilli & lemon 

 

    MAIN COURSE

    • Campanelle pasta, smoked pork, sobrassada, steamed pippies & roasted capsicum
    • Slow cooked veal shoulder, fennel puree, pine nuts, currants & burnt butter
    • Pumpkin and ricotta ravioli, raisins, sage, parmesan & mozzarella
    • Chargrilled beef flank, marinated zucchini, baked polenta & roasted onions
    • Grilled dory fillet, salted cod brandade, cos & white anchovy salad

        DESSERT

        • Cheese selection with dried fruits & poppyseed wafer (Valdeon, Flinders Ashed Brie, Pont L'Eveque, Testun al Barolo) 
        • Fresh mango, gingerbread & malt crumble with coconut sorbet
        • Tiramisu - espresso soaked biscuits, mascapone, cocoa & caramel 

         

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