lunch menu
•
beetroot, cultured cream, dried cherry & nigella
smoked kingfish, plum, shiso & white kimchi
broken hill kangaroo, palm heart, fermented chilli & macadamia
• •
globe artichoke, goats cheese, salted egg & chamomile
fremantle octopus, broad beans, abalone & lemon balm
dry aged maremma duck, fig, onion & black mustard
• • •
roast cauliflower, chickpea miso, pine nut & golden raisin
steamed coral trout, prawn, olive & sea parsley
pasture fed angus beef, witlof, onion & white fungi
cowra lamb, zucchini, smoked curd & caper
sides
summer leaf salad • 15
creamed potato • burnt butter 15
• • • •
davidson plum, lime, raspberry & hibiscus
bitter chocolate, mango, saffron & chilli
souffle, apricot, smoked hay & goats milk
selection of Australian and international cheese
three course 150
four course 180
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.