Monday & Thursday
Corn and basil ravioli with beetroot
Sous vide beef rump with chimichurri & contemporary slaw
Watermelon & rum compress, gin jelly, berries and watermelon sorbet
Tuesday & Friday
Pepperberry kangaroo fillet with beetroot, fresh baby tomato, cucumber and coriander
Crispy skin kingfish with potato, watercress puree & balsamic reduction
Dark chocolate marquise with peanut butter ice-cream & candied blood orange
Wednesday & Saturday
Rainbow trout sashimi with pickled vegetable, guacamole, samphire & crunchy quinoa
Confit chicken maryland with chilli glaze & oven roasted kipfler potatoes
Macerated strawberries with muscatel reduction, mint mascapone & crumble
Paella and Pisco sours. Dinner is served at 6:30pm.
All menus are subject to availability. Price is $55 per head. Please advise on booking of any dietary requirements.