Entrée

Twice baked cauliflower souffle, Tongola goat's curd, blue cheese, pine nuts veg
Chicken liver parfait, warm brioche, green tomato & raisin chutney
Potato and fish cake,eggplant relish, furikake, herb salad gf

Main

Dry aged pork chop, quince ketchup, pickled cherry & gravy gf
Market fish, spatzli with wakame butter, Tropea onion & fennel
Cheddar and herb agnolotti, tomato sugo, mustard leaf, olive tapenade veg

Sweet

Whipped lemon cheesecake, Italian meringue, citrus curd, praline
Baked quince pudding, caramel ice cream, toffee apple
Local cheese, house condiments & preserves, grissini & lavosh

Reduced menu 15-25 pax
Subject to seasonal change

Entrée/main/dessert $75
Entrée/main $65
Main/dessert $60

One bill per table

*Note: This menu is for groups of 15-25 people.
Functions over 25 people will require a slightly altered menu, as below.
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Entrée

Twice baked cauliflower souffle, Tongola goat's curd, blue cheese, pine nuts veg
Chicken liver parfait, warm brioche, green tomato & raisin chutney

Main

Dry aged pork chop and crackle, quince ketchup, pickled cherry & gravy gf
Market fish, spatzli with wakame butter, tropea onion & fennel

Sweet

Whipped lemon cheesecake, Italian meringue, citrus curd, praline
Baked quince pudding, caramel ice cream, toffee apple

Alt drop over 25 pax
Subject to seasonal change

Entrée/Main/Dessert $75
Entrée/Main $65
Main/Dessert $60

Bookings Here