Pre theatre and supper menu

ENTREE

OYSTERS

six freshly shucked Pacific oysters with soy pearls, cucumber and ponzu dressing

CONSOMME

Peking duck consommé with duck dumplings, shaved abalone and mushrooms 

TUNA

sashimi of yellow fin tuna with shaved fennel and radish, octopus, spicy puffed rice and yuzu purée

SCALLOPS

roasted, shaved Brussels sprout salad, pumpkin purée and a raisin and caper dressing

RISOTTO

mushroom risotto with a poached hen egg, sherry, toasted rice and almonds * 

GOOSE

cured goose breast with chicken liver parfait, poached rhubarb, black pepper and ginger bread 
 

MAIN COURSE

TARTE TATIN

caramelised eschallot tarte tatin with goat's cheese, crispy nettles, roasted pumpkin and celeriac *

SALMON

steamed fillet of king salmon with braised witlof, Chinese artichokes, calamari and lemon sabayon

MURRAY COD

seared fillet of Murray cod, spinach purée and fricassée of salsify and borlotti beans

SPATCHCOCK

poached with bok choy, cucumber, shitake mushrooms and coriander broth

LAMB

slow cooked lamb neck fillet with eggplant purée, tomato and basil fondue and a black olive sauce

BEEF

char-grilled Rangers Valley sirloin with a cauliflower and bacon croquette,roasted king brown mushrooms and a grain mustard sauce

 

SIDE ORDERS

Mixed leaf salad $12 
Iceberg lettuce with bacon, egg and a caper dressing $16
Green bean and pear salad with walnuts and Roquefort $15
Steamed broccolini with anchovy and chilli vinaigrette $15
Truffled potato mash $15

ONE COURSE	$42
TWO COURSE	$68
THREE COURSE	$85

 

10% surcharge applies on Sundays and Public Holidays

* indicates dishes that are or can be modified to be vegetarian

Menus are subject to change.
Please be aware that the food images displayed on our website may not reflect the current dishes available on our menu.

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