lunch menu
•
first of the season asparagus, spring peas, smoked milk & caviar
add oscietra caviar +25
raw mooloolaba scallop, green strawberry, lovage & mojama
broken hill kangaroo, palm heart, fermented chilli & macadamia
• •
globe artichoke, goats cheese, salted egg & chamomile
fremantle octopus, broad beans, abalone & lemon balm
glazed quail, trompettes, salsify & black vinegar
• • •
roast cauliflower, chickpea miso, pine nut & golden raisin
southern waters john dory, caper, lovage & burnt broccoli
pasture fed angus beef, beetroot, sunchoke & brassicas
junee lamb, pistachio, pickled turnip & green garlic
sides
spring leaf salad • 15
creamed potato • burnt butter 15
• • • •
custard apple, almond, jersey milk & honey
white chocolate, earl grey, bergamot & elderflower
souffle, lemon, yoghurt & bay
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.