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 |
