OYSTERS |
$36 | |
| six freshly shucked Pacific oysters with soy pearls, cucumber and ponzu dressing | ||
CONSOMME |
$36 | |
| Peking duck consommé with duck dumplings, shaved abalone and mushrooms | ||
TUNA |
$38 | |
| sashimi of yellow fin tuna with shaved fennel and radish, octopus, spicy puffed rice and yuzu purée |
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SCALLOPS |
$42 | |
| roasted, shaved Brussels sprout salad, pumpkin purée and a raisin and caper dressing | ||
MARRON |
$44 | |
| poached Western Australian marron with beetroot and blood orange salad | ||
RISOTTO |
$38 | |
| mushroom risotto with a poached hen egg, sherry, toasted rice and almonds * | ||
GOOSE |
$42 | |
| cured goose breast with chicken liver parfait, poached rhubarb, black pepper and ginger bread | ||
PORK BELLY |
$39 | |
| Kurobuta sweet pork belly with pickled watermelon and crackling | ||
TARTE TATIN |
$44 | |
| caramelised eschallot tarte tatin with goat's cheese, crispy nettles, roasted pumpkin and celeriac* | ||
MURRAY COD |
$52 | |
| seared fillet of Murray cod, spinach purée and fricassée of salsify and borlotti beans | ||
SALMON |
$56 | |
| steamed fillet of king salmon with braised witlof, Chinese artichokes, calamari and lemon sabayon | ||
PINK SNAPPER |
$56 | |
| baked fillet of pink snapper with black truffle, white asparagus, trumpet mushrooms and a salt cod purée |
||
LAMB |
$54 | |
| roasted lamb fillet with confit belly, eggplant purée, tomato and basil fondue and a black olive sauce | ||
SPATCHCOCK |
$52 | |
| poached with bok choy, cucumber, shitake mushrooms and coriander broth | ||
VENISON |
$56 | |
| roasted loin of venison with heirloom carrots, Savoy cabbage and blackcurrant sauce | ||
BEEF |
$56 | |
| roasted fillet and short rib of beef with celeriac puree, roasted onions and Bordelaise sauce |
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
* indicates dishes that are or can be modified to be vegetarian.
10% surcharge applies on Sunday and public holidays
Menus are subject to changes
Please be aware the images displayed on our website may not reflect the current dishes available on our menu