Wood fired organic sour dough bread with dips 10
Spiced lemongrass and coconut broth with chicken dumplings 13
Seared scallops, truffled artichoke and lobster bisque 22
Grilled asparagus, pink peppercorn custard & manchego crisps GF V 18
Shaved Spanish jamon, piperade & music bread 19
Braised rabbit and chestnut ravioli with pumpkin veloute 21
Dolcelatte, walnut & chanterelle tart with pear relish V 21
Seared beef tenderloin, chilled and served rare, young rocket leaves, truffled pecorino & salt crystals GF 20
Smoked ocean trout, quail egg gribiche, crisp proscuitto GF 21
Blue swimmer crab and potato pancake with rocket salad and hollandaise S 21

Lamb rump, oxtail hash, green pea & broad bean salad with summer truffles GF 40
Pot roasted chicken capon with creamed savoy, cippolini onions &

sautéed morels 39
Seared salmon tornados, medium rare, Parisian potatoes, river cress puree & wild garlic gremolata GF 39
Twice cooked pork belly, salt cod polenta, mango and cilantro relish 38
Pan seared duck breast with celeriac gratin, green peppercorns, calovo nero & armagnac prunes GF 39
Carnaroli risotto of pea, asparagus, mint and pecorino V GF 34
Grilled, Cape Grim rib eye on the bone, parsnip puree, porcini fleurette & sauce poivrade GF 42
Roast pheasant breast, foie gras sweet potato, pear chutney and

herb crepinettes GF 41
Oven baked snapper fillet, shrimp and chive mash, shellfish vinaigrette GF 39
Barbecued Moreton Bay bugs and sea scallops with baby spinach & tomato salad with saffron sauce SGF 45
Whole roasted eye fillet of 100 day grain fed Australian beef, carved and served with pomme fondante, sauce bordelaise S GF 46

Wood Fired Pizza 28
Wagyu rump steak, caramelised onion, wilted spinach and horseradish cream
Tequila marinated prawns, guacamole, sun-blushed tomato and coriander pesto
Roasted vine tomato, fresh basil and buffalo mozzarella V
Bbq chicken, smoked prosciutto, charred peppers & jalapeno relish

Side Dishes 10
Garden fresh medley of steamed vegetables
Creamed desiree potatoes
Baby cos salad with broken egg, flat bread and pecorino
French fries with garlic aioli

V = vegetarian GF = Gluten Free

S= Signature dish not available on promotional menu’s

Head Chef: Scott Johnston Sous Chef: Nick Wilson

Restaurant Management: Adam Halliday & Michelle Wyndham