| nibbles |
|
|
| spiced roast almonds and macadamias(v) |
8
|
|
| marinated australian mixed olives(v)* |
8 |
|
entrees
|
|
|
freshly shucked oysters
|
4 each
|
|
| natural with mignonette and lemon, or steamed and finished with balsamic onion crème fraiche or grilled with pistachio and lime |
|
|
|
salt and pepper squid with date and lime chutney, cucumber aioli
|
18 |
|
|
seared scallops* ocean trout brandade, crispy shallot, bacon and rosemary vinaigrette
|
24 |
|
|
w.a. sand whiting fillets* crab and celeriac remoulade, pistou
|
22
|
|
|
snapper boudin blanc* zucchini flower, saffron potato, fresh peas, arneis emulsion
|
22 |
|
|
jerusalem artichoke tatin, woodside goats curd, thyme flower honey(v)
|
19 |
|
| roast chinese duck with pancakes, shallot, cucumber, plum hoi sin sauce |
20/40 |
|
|
|
| mains |
|
|
zucchini and ricotta cannelloni(v) organic raisin butter, crushed pine nuts
|
28 |
| snapper fillet* heirloom baby vegetables, cuttlefish nage |
36 |
| seared blue mackerel tomato fregola, smoked basil mayonnaise |
32 |
| pan roast ocean trout cauliflower orzo, crisp whitebait and parsley salad |
34 |
|
twice cooked baby chicken bread dumplings, poached baby gems, porcini salt
|
34 |
| confit of lamb shoulder ragout green olive papperdelle, jumbo chilli flakes |
30 |
| slow roast beef fillet* portobello mushroom puree, caramelised endive, crunchy bone marrow |
38 |
| from the Producer |
|
| 350gr byron bay berkshire pork cutlet with chunky apple sauce* |
36
|
| 250gr grass fed sirloin from cape grim, tasmania* |
36
|
| 800gr rib eye on the bone carved (for two) black truffle butter* |
90
|
| served with hand cut chips, watercress salad and jus gras or béarnaise |
|
| sides |
|
| olive oil mash* |
10 |
| triple cooked hand cut chips |
10 |
| mixed leaf & herb salad with champagne vinaigrette* |
10 |
| rocket, nashi pear, persian fetta and walnut salad* |
10 |
| broccolini with toasted almond butter |
10 |
If you have any food allergies please notify your waiter prices are inclusive of GST. No Sunday surcharge
items marked * are available gluten free, (v) indicates vegetarian
chef: Steven Ashley |