Lunch Menu

Our menu each Tuesday, Wednesday & Thursday:

Our freshly baked sourdough, extra virgin olive oil  6 GFA 

Chickpea hummus with roast garlic and parsley, EVOO & sourdough  12 GFA DF 

Hot smoked salmon rillette, cornichon salsa, pickled radish with crisp bread  21 GFA 

Vineyard platter – prosciutto, olives, chickpea hummus with roast garlic and parsley, salmon rillette, sourdough, pickles & nuts  34 GFA 

Steak cut chips with preserved lemon aioli  9 GF 

Roast pickled beetroot and hummus grilled focaccia  15 GFA DF 

Crab and squid ink pasta  28 DF 

Crisp sweet pork belly, fresh pickled carrot, cucumber, herbs, noodles and a citrus dressing  35 GF DF

To finish …  

Mille feuille of seasonal berries  15 

Cheese board all served with sourdough & crisp-bread, quince paste, walnuts & apple
1 cheese  16 - 2 cheeses 23 - 3 cheeses 30

Friday to Monday inclusive we offer all of the above with the following additions:

Smoked pastrami sandwich, coleslaw and melted cheese  21 GFA DF 

Chargrilled leek, Yuzu scented white fungus, cauliflower puree, charred leaf, sautéed florets  27 

Confit ocean trout (served warm), spelt wheat risotto, yoghurt and caviar mousseline  32 

Confit duck leg boned, duck jelly carrot and orange puree, dusted with duck floss  35 

Lamb neck rosettes, lentil de puy tabbouleh style, ‘snail’ butter  35 GF 

Scotch steak, café de Paris butter, duck fat chips  49 GF (Served medium rare. To cook this dish to perfection takes a little time, please allow approx. 30 mins)

To finish … 

Light, crisp and moist chocolate cake, chocolate sauce, pear and ginger puree  15 

Nougat parfait, gianduja, roast hazelnut, nougat crisp  15 GFA 

GF = Gluten free    GFA = Gluten free available    DF = Dairy free    DFA = Dairy free available