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ONE COURSE |
$35 |
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TWO COURSE |
$55 |
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THREE COURSE |
$70 |
OYSTERS |
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| six freshly shucked and served with a selection of dressings: cocktail sauce, red wine vinaigrette and ginger and shallot |
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CONSOMME |
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| Peking duck consommé with duck dumplings and Asian mushrooms | ||
SALAD |
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| baby vegetable salad with goat curd and a hazelnut dressing* | ||
PROSCIUTTO |
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| slow cooked duck egg served with kurobuta prosciutto, pickled mushrooms and toasted brioche |
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KINGFISH |
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| served with spanner crab, avocado, harissa and a smoked tea seasoning | ||
OCEAN TROUT |
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| cured ocean trout with celeriac rémoulade and beetroot mousse | ||
TERRINE |
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| venison with pear and quince chutney and grilled sourdough | ||
PORK BELLY |
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| twice cooked Bangalow Sweet Pork belly with grilled cotechino, and iceberg and apple salad |
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RAVIOLI |
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| potato and parmesan ravioli with mushroom and Madeira consomme* | ||
MULLOWAY |
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| pan fried and served with sweetcorn, hazelnuts and king brown mushrooms | ||
BARRAMUNDI |
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| baked fillet with baby fennel, saffron potato purée, and shellfish sauce | ||
CHICKEN |
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| roasted cornfed breast with buttered carrots, braised lentils and pancetta | ||
LAMB |
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| roasted rump with piperade, eggplant and a roast onion jus | ||
PIE |
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| duck pie with caramelised witlof and parsnip | ||
BEEF |
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| slow cooked daube with white onion purée, bacon crumbs and roast brussel tops | ||
Served with a selection of condiments: béarnaise, Chimichurri, mustards or horseradish
SIRLOIN 300G |
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| Ranger’s Valley, 300 day grain fed | ||
FILLET 250G |
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| Ranger's Valley, 300 day grain fed | ||
RIB EYE 450G ($15 supplement) |
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| O'Connor, grass fed, 35 day dry aged on the bone |
| Mixed leaf salad | $8 | |
| Baby cos with croutons, parmesan and a soft boiled egg dressing | $10 | |
| Glazed baby carrots | $10 | |
| Warm salad of spiced pumpkin, feta, Spanish onion and mint | $10 | |
| Steamed broccolini with chilli and garlic | $9 | |
| Truffle mash | $9 | |
| Potato gratin | $10 | |
| Hand cut fat chips with sea salt | $8 |
Seven course tasting available upon request. $140 per person for food only or $220 per person paired with matching wines
* 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.