Snacks + Starters
Bread with butternut dip, olive oil and smoked butter
12
Beef spring rolls with horseradish yogurt and dukkah
12
Entrees
Snapper ravioli with chardonnay cream, brioche crumb and Umami salt
18
Beef tartar with creamed kombu, poached free-range yolk and crackers
20
Prawn gyoza with pickled ginger, sesame and soy sauce, umami
17
Duck liver pate with calvados jelly, pickled cucumber and crostini
16
Pork and creamed kombu soup with smoked kahawai and fried bread
17
Goats cheese profiterole with glazed beetroot, rocket leaves
17
Five spice duck tortellini with garlic mung beans and tamarind cream
16
Mains
Crumbed fresh fish with creamed potatoes, buttered leeks and
preserved lemon
36
Pork belly with parsnip puree, cabbage, kale, toasted nuts and
chilli lime dressing
36
200gm Eye fillet with roasted field mushrooms, wilted spinach,
gratan and beetroot chutney
36
Roasted butternut spinach tart with eggplant pastry, creamed
chickpeas and grilled halloumi
30
Confit duck thigh and roasted duck breast with spinach, date and
almond salad and sweet potato
44
Spice roasted chicken, with gruyere risotto, smoked butter, pinenuts
and garlic chard
36
300gm Porterhouse with crispy potato and parsnip latke, kale,
onion jam and béarnaise
Sides
(also available as entrees or snacks)
Hand cut fries with aioli and tomato sauce
Winter salad of blanched leaves, new greens and sprouts with soy glaze
Seasonal vegetables with butter, toasted walnuts and parmesan
Creamed potatoes and gravy
36
8
Desserts
Crème brulee with red wine poached pear
13
Chocolate tart with toasted marshmallow & berries
14
Vegan dark chocolate and raspberry cake with berry sorbet
13
Lemon meringue slice with lemon sorbet
14
Vanilla pannacotta with roasted fig and agave foam
13
Salted caramel cheesecake with toasted cashews
and Mexican vanilla cream
13
Selection of ice cream and sorbets
13
Cheeseboard
30
One blue, one soft and one hard cheese with poached fruits and toasted nuts