Entrée

twice baked French onion souffle, Tongola goat's curd, cheddar, pine nuts, truffle oil veg 

grilled octopus skewer, crushed zucchini, quail egg, white onions, toasted garlic gf   

fish cakes, avocado, tomato kasundi, furikake, school prawns, fine herbs and pickles

Main

dry aged pork chop with crackle, apple  ketchup, pickled cabbage, mustard jus  gf   

market fish with Spring Bay mussels, sunchoke cream, salt and vinegar potatoes, asparagus gf 

potato & aged cheddar gnocchi,local mushrooms, green peas, salt bush veg

Sweet

whipped lemon cheesecake, milk chocolate crumb, citrus curd, Italian meringue gf A

chocolate pudding, vanilla bean ice cream, salted peanut caramel, orange  gf A 

local and imported cheese, condiments and preserves, sourdough and lavosh  gf A

Gf - gluten free, GF A - gluten free available

Reduced menu 15-25 pax
Subject to seasonal change

Entrée/main/dessert $80
Entrée/main $70
Main/dessert $61

 

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.
_____________

Entrée

grilled octopus skewer, crushed zucchini, quail egg, white onions, toasted garlic gf   

fish cakes, avocado, tomato kasundi, furikake, school prawns, fine herbs and pickles

 

 Main

dry aged pork chop with crackle, apple ketchup, pickled cabbage,  mustard jus  gf   

market fish with Spring Bay mussels, sunchoke cream, salt and vinegar potatoes, asparagus gf 

 

Sweet

whipped lemon cheesecake, milk chocolate  crumb, citrus curd, Italian meringue

chocolate pudding, vanilla bean ice cream, salted peanut caramel, orange

Gf - gluten free, GF A - gluten free available

Alt drop over 25 pax
Subject to seasonal change

Entrée/Main/Dessert $80
Entrée/Main $70
Main/Dessert $61

5% surcharge applies to the total bill every Saturday & Sunday.

5% surcharge applies to every Public Holiday.

Thank you for your understanding.

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