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

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