• [Fixe_prix]


    Available: Lunches: Tuesday to Saturday and Dinners: Sunday to Thursday

    entrees

    Salt and pepper squid with black pepper caramel, rocket and pickled cucumber
    Potato and cheese croquette with pedro ximenez caramel and shaved pecorino
    Pork belly with five spice apple puree, crispy pickled cauliflower and jus

    mains

    Atlantic Salmon with celeriac remoulade, dill and tarragon butter and white anchovy beignets
    Oven roasted chicken breast with charred cos lettuce, pickled and dried grapes, compressed cucumber, harissa yoghurt and jus
    Beer battered flathead with iceberg lettuce, pickled cucumber, celery and curry aioli
    Spiced pumpkin risotto, chilli, fried eschallotand coconut cream

    desserts

    Strawberry and frangipane bakewell tart with vanilla cream
    Raspberry and rose pannacotta with shortbread and rose meringue
    Chocolate brownie with chocolate mousse, milk gel, vanilla gel, caramel, chocolate discs and white chocolate ice cream

    Wines selected to complement the chef's market menu
    Red/White: Please ask your waiter for today's sommelier's selection

    [/fixe_prix]
  • Fresh baked bread of the day

     

  • Available everyday till 9.00pm. Due to extended number of courses we request that the whole table order the degustation menu. Please allow a longer period of time to complete your meal.

  • Whole pan roasted baby snapper with capers, lemon, mixed herbs, watercress salad and burnt butter
    | 36
    Masterstockduck leg with potato and poppy seed puree, grilled asparagus, and spiced orange jus
    | 42
    250g char grilled eye fillet with potato puree, oven roasted tomato, wilted spinach,tomato salt and jus
    | 44
    Lamb rack with creamy polenta, heirloom tomato and olive salsa tomato jus and basil pistou
    | 40
    Crispy skin barramundi with spiced red lentil puree, roasted sweet potato, roasted cashews and curry leaf oil
    | 36
    Oven roasted chicken breast with charred cos lettuce, pickled and dried grapes, compressed cucumber, harissa yoghurt and jus
    | 36
    Coconut soufflé with yuzu sorbet and lime pate de fruit
    | 20
    Chocolate peanut mousse with caramel centre, milk chocolate glaze, peanut brittle, caramel shards and chocolate gel
    | 18
    Cherry mousse with coconut white chocolate crunch, coconut sorbet and macerated cherries
    | 17
    Raspberry and rose pannacotta with rose meringue
    | 17