SNACKS

Warm marinated olives (gf)  5

Steamed edamame – sea salt (gf) 6

Manchego croquettes – chorizo mayo 4 for 12

Eggplant baba ganoush -rosemary flatbread (v) 12

Garlic bread 6

ENTREES

Scorched salmon – togarashi, silken tofu, fungi, wakame & sake aioli (gf) 22

Pan seared bug tail meat – shaved fennel & orange salad, hazelnuts (gf) 25

BBQ scallops – Dutch carrots, almond tartine, orange aioli 25

Pesto crusted lamb fillet cigar – hummus, sauce vierge 24

Buffalo mozzarella – pumpkin puree, pepita granola, mustard fruits (v) (gf) 23

MAINS

Pan seared salmon fillet – almond crust, cauliflower puree, broccolini, red wine caramel 29

300-gram black angus sirloin – pomme puree, pesto beans, red wine jus (gf) 36

Roast cauliflower adobo – yellow capsicum mole, pepita crunch, herb yoghurt (v) (gf)

Oven roasted chicken breast supreme – pearl couscous, feta, date salad 29

12-hour duck confit – sweet potato puree, bok choy, chilli-ginger caramel (gf) 29

TO SHARE

8-hour slow roasted lamb shoulder – mint peas, crisp chats, mint sauce 64

SIDES

Sea salt & rosemary chat potatoes 8

Sauteed brussel sprouts – feta, almonds 9

Fries – tomato sauce 8

DESSERT

Menage “au” trois of chocolate – ganache tart, chocolate mousse, ice cream 14

Banoffee pie – scorched bananas, banana ice cream, banana powder 14

Warm churros – warm chocolate dipping sauce 12

Affogato – Sacred Grounds espresso shot, vanilla bean ice cream, choice of Frangelico, Baileys or Kahlua shot 14

 

PLEASE INFORM US OF ANY ALLERGIES BEFORE PLACING YOUR ORDER, MENU CORRECT AT TIME
OF PRINT BUT IS SUBJECT TO CHANGE WITHOUT NOTICE, 10% PUBLIC HOLIDAY SURCHARGE APPLIES