2 Course - $85.00 | 3 Course - $105.00
Entrees
Wild Rabbit
Goose Liver | Golden Eggs | Kumquat | Apricot & Pistachio
Berkshire Pork
Hokkaido Scallop | Celery Root & Avruga Caviar
Gin Cured Tasmanian Salmon
Sea Samphire | Rhubarb | Sheep Milk Yoghurt
Milk Fed Veal
Heirloom Betroot | Chicory Roasted Pepper & Olive | Wildflower Honey
Mooloolaba King Prawns
Burnt Leeks | Black Garlic Fumet | Fennel & Watercress | Pukara Chili Capsicum
Mains
Free Range Chicken
Proscuitto | Stilton | Silverbeet
Lamb Backstrap
Pressed Potatoes | Sweet Breads | Globe Artichoke Barigoule
Duck Breast
Confit Leg | Foie Gras | Sage, Carrot & Peas | Preserved Plum
Alpine Farm Venison
Pear | Hasselback Potato | Dark Cherry & Chocolate Sauce
Market Catch
Seasonal Produce
Plant Based
Porcini Mushroom Wellington
Eggplant | Miso | Grilled Scallions
Tuber, Leaves & Flowers
Celeriac Confit | Sweet Potato | Tapioca Pearls
From The Grill
Comes with a choice of sauce, truss tomato & seasonal vegetables
Wagyu Scotch Fillet Mb3+ 280g
Angus Beef Tenderloin 180g
Sides
Pomme Puree12,00 A$
Velvety Desiree Potatoes
Spring Green Salad12,00 A$
Blood Orange | Toasted Hay Apple Dressing
Beer Battered Onion Rings 12,00 A$
Sea Salt | 9 Spices
Steamed Seasonal Veggies12,00 A$
Desserts
Green Apple Confit
Kataifi | Pistachio | Cognac Raisins | Vanilla Ice Cream
Lemon Biscuit
Lemon Cream | Meringue | Lime Tequila Sorbet | Mint
Frozen Nougat
Grand Marnier | Raspberry Jelly | Orange | Mix Berries
Vegan Pavlova
Red Berry Coulis