Entree

Wood-fired Turkish bread, EVOO, merlot vinegar, marinated olives & dip (v) (n) – 13

Pheasant & ham hock terrine, tomato chutney, piccalilli & cucumber (gf) – 19

Sauteed squid & chorizo, cannellini beans & harissa, parsley, chilli & lemon gremolata – 16

Seared scallops, black pudding, cauliflower pomegranate & mint (gf) – 19

Assorted tomatoes, buffalo mozzarella, smoked tomato water dressing & basil (gf)(v) – 14

Cured venison, preparations of beetroot, goats curd & sherry vinegar (gf) – 18

Ballontine of salmon, mango miso, avocado & chilli salsa (gf) – 17

Mains

Grilled King snapper, shellfish & Israeli couscous, crackling & rouille (gf) – 38

Slow cooked lamb shoulder, roast cutlet, sweet potato gnocchi & broth – 37

Free range chicken breast & leg, green olives, ham & chanterelle risotto, jus gras – 35

Slow cooked pork belly, carrot & honey, broccolini, king prawns & masterstock (gf)(n) – 37

Butternut pumpkin, green lentil fricassee, goats cheese mousse, brik pastry (v) – 32

Black Angus scotch fillet & spare rib, bone marrow croquette & caramelised onion – 38