lunch menu
white asparagus, jersey milk, sorrel & buckwheat
yellowfin tuna, tasmanian wasabi, green strawberries & kombu
lightly cured paroo kangaroo, beetroot, mulberries & juniper
• •
chickpea panisse, tahini, lemon & snake beans
murray cod, purple artichokes, diamond clams & parsley
slow cooked pork jowl, hawkesbury squid, radish & wombok
• • •
roast heirloom pumpkin, black barley, saltbush & yeast
coral trout, spanner crab, zucchini & saffron
cowra lamb, quinoa, carrots & sheeps milk yoghurt
grass fed angus beef fillet
served with cavolo nero, sweet onions & peruvian gold potato
sides
spring leaves • 15
creamed royal blue potato • brown butter • 15
• • • •
raspberry souffle, lavender & vanilla
chocolate, malt, caramel & whey
mango, elderflower, white chocolate & coconut
selection of Australian and international cheese
four course 190
Please be mindful that a 10% surcharge applies on Sundays & Public Holidays.
We take your allergy and dietary requirements very seriously. Please advise your needs at the time of booking and our Chefs and kitchen team will do their best to accommodate you.