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six freshly shucked merimbula oysters three ways -- cucumber, vodka & lime --- baby spinach & spiced cheese gratin --- battered with sauce gribiche
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cauliflower beignets, roast baby beetroot, white anchovies & horseradish cream
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braised rabbit wrapped in filo pastry with celery puree, walnut, celery, cucumber & frisee
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calves liver with creamy mash, beans, sultanas, onion confit & jus
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chargrilled & confit octopus with tomato jam, fennel, olive & basil salad
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| crisp skin pork belly with apple & pear chutney, herb salad & beef jus |
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corn fed chicken breast with wilted spinach, bread sauce & a carrot & ginger crumble
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blue eye cod fillet with watercress soup, fondant potatoes, asparagus & chorizo
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braised lamb shank with wet polenta, minted peas, whipped fetta & lamb prosciutto
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bug tail cannelloni with bok choy, kaffir lime cream, tomato salsa & coriander pesto
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venison with celeriac & apple puree, caramelised shallots, brussel sprouts & jus
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duck breast & confit croquette with parsnip puree, cracked wheat pilaf, date & preserved lemon relish & poached fruit
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banana cake with mascarpone, mint pesto & a burnt caramel & poached banana ice cream
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chocolate delice with rasperries, chocolate biscuit, drunken fruit ice cream & a hazelnut praline
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baked cheesecake with passionfruit syrup, honeycomb & orange segments
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creme brulee with cigar tuille
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rhubarb bread & butter pudding with rhubarb syrup & baked apple & blue cheese ice cream
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| cheese plate served with lavosh & a currant & hazelnut paste |
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