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