Starters
Selection of olives | 8 |
Ciabatta with two chefs smoked butter | 6.50 |
Country terrine of pork, rabbit & duck, ciabatta toast, tamarillo chutney | 18.50 |
Bluff oysters, naturelle, chardonnay vinegar or tempura battered, lemon mayonnaise | |
3/15 six/30 dozen /59 | |
Entrees
French onion soup, croque monsieur | 16 |
Soup of shredded duck, hoisin broth, shittake mushroom pot stickers & fried shallots | 17 |
Cured salmon, granny smith apple, coconut yoghurt, coriander, cress | 22 |
Mushroom & parmesan arancini, sauteed mushrooms, truffle creme, salted ricotta | 19/26 |
Linguine of prawn & spanner crab, saffron, tomato, chilli, pangrattato | 26/36 |
Steak tartare handcut raw beef fillet, classic accompaniments, truffle salt potato crisps | 20 |
Mains
Tournedos Rossini, grilled beef fillet, brioche, truffle paste, duck liver pate, beignets, madeira sauce | 42 |
Chargrilled sirloin, cafe de paris butter, duck fat potatoes | 37 |
Roasted lamb rump, pea & mint croquette, spring carrots, gentlemans relish | 37 |
Panfried local fish, char grilled banana prawn, skordalia, spring vegetables, peppers, tomato & basil | 39 |
Roasted duck leg a l'orange, duck & prune cigar, almond polenta, pomegranate | 38 |
Vegetarian tasting plate | 36 |
Sides
Duck fat fried potatoes | 8 |
Brocolli, green beans & zucchini, roast pumpkin, labne & currants |
10 |
Mustard roasted cauliflower, tahini dressing, toasted almonds | 10 |
Heirloom tomato salad, rocket, mozzarella, pickled red onion, basil, dried olives |
12 |