Food
Menu
Entrées
- Beetroot and rocket salad with orange, roquefort and pickled walnut dressing 19
- Jamon Serrano with fresh fig, watercress, goats curd and truffle honey dressing 22
- Tea and paperbark smoked salmon with horseradish crème fraiche, baby herbs and toasted brioche 24
- Slow cooked pork belly, morcilla, english spinach, caramelised apple and cider 23
Mains
- Roasted breast and confit leg of Southern Highlands chicken with parsley mash, beans and verjus sauce 32
- Pan roasted fillet of blue eye with celeriac puree, caramelised baby onion, peas and red wine jus 33
- Pink roasted pepper berry spiced kangaroo loin with pancetta, potato puree and baby vegetables 33
- Garden-fresh autumn vegetables with crushed herbed potatoes, fresh tomato and chive emulsion 29
Sides
- Potato and olive oil mash 8
- Steamed zucchini with toasted almonds 8
- Mixed green salad 8
- we bake all our breads daily - additional roll 1
- Autumn fruit crumble with honey and mascarpone ice cream 15
- Vanilla and basil panna cotta with strawberry sorbet and fresh raspberries 15
- Chocolate and espresso mousse with poached rhubarb and candied hazelnuts 15
- Selection of three cheeses with lavosh, Bara Brith and muscatels 20
Desserts
Chef: John Evans
Sample Menu – our menu is based upon the best available seasonal produce. Bookings essential.
A Sunday / public holiday surcharge of $7 per person applies to all restaurants accounts.
