Tasting Menu

Our kitchen team are inspired by local farmers, foragers & fishermen to create our seasonal menus.
Below is an indicative menu however it is subject to change.

5 Course Tasting Menu | 89pp
Wine Pairing | +71pp

STARTERS

Smoked Eggplant Dip, Dukkah, Crouton |GFO,VG,NFO|

Croquettes, Manchego and Leek, Black Garlic |V,NF|

SECOND COURSE

Jerusalem Artichoke & Comté Soufflé |V,NF|

THIRD COURSE

Pork Belly, Ginger, Apple, Dry Sherry |GF,NF|

FOURTH COURSE

Riverina Entrecôte MB 3-4, Smoked Onion Soubise, Bordelaise |GF,NF,DF|

Chips |GF,V,NF|

Salad |GF,NF,DF|

DESSERT

Basque Cheesecake, Chocolate Sauce |NF|

DF dairy free, GF gluten free, GFO gluten free option, V vegetarian, VG vegan, VGO vegan option, NF nut free, NFO nut free option

À La Carte Menu

FROM THE FROMAGERIE

Lingot d’Argental (Soft) | 15
Agour Petit Cantal AOC (Hard) | 14
Bleu D’Auvergne (Blue) | 13

+ Apple, Onion Jam, Croutons [GFO,NFO]

FROM THE SLICER

Saucisson Sec | 14
Salami Cotto | 14
Wagyu Pastrami | 17

+ Pickles, Mustard, Croutons [GFO,NF,DF,V]

SNACK

Akimbo Sourdough, Butter [NF,V] | 9

Marinated Mt. Zero Olives [GF,VG,NF] | 6

Smoked Eggplant Dip, Dukkah, Charred Bread [GFO,VG,NFO] | 11

Arancini, Tomato Jam, Grana [V,NF] | 7ea

Croquette, Manchego & Leek, Black Garlic [V,NF] | 8ea

ENTRÉE

Jerusalem Artichoke & Comté Soufflé [NF] | 24

South Australian King Prawns, Garlic, Chilli Confit, Tarragon [GF, NF, DFO] | 11e

Pork Belly, Apple, Ginger Confit, Cider & Sherry Gastric [GF,NF] | 27

MAIN

House Gnocchi, Mascarpone, Leek, Spinach, Parmesan [VG,NF] | 33

Market Fish [GF,NF] | MP

Ralph’s Grass Fed Entrecôte, Smoked Onion Soubise, Bordelaise [GF,NF] | 48

ON THE SIDE

Leaves, House Dressing [GF,DF,NF] | 13

Chips, Garlic, Thyme, Parmesan [GF,V,NF] | 13

Green Beans, Vincotto [GF,VG] | 13

Cauliflower Gratin, Gruyére [V, NF] | 17