Degustation Menu

Smoked reef fish mousse, bisque foam, dashi pickled vegetables & edamame 2012 Gerard Bertrand Chardonnay Languedoc, France

Quail ballotine, toasted grain risotto, onion consommé & sage 2011 Saint Paul Pinot Noir Pays D’oc, France

Roast pork fillet in prosciutto, pork belly, sweet potato purée, grilled pear & green olives 2013 Chateau Bel Air Bordeaux, France

Slow cooked wagyu rump, parsnip, wilted greens, potato rosti & caramelised shallots 2012 Bouchard Côtes du Rhône Rhône, France

Caramelised banana tarte, dark chocolate & espresso ice cream 2009 Chateau Pavillion Bordeaux, France

$90 food only $130 food with matching wines

Hors d’oeuvre

Freshly shucked Pacific oysters with a ponzu sauce 16.50 32.00

Foie gras, poached quince, toasted brioche & port syrup 29.50

Roast snails in the shells with garlic butter & brioche crumbs 18.50

Entrées

Soup of the day 15.50

Twice baked Roqueforte & spinach soufflé 18.50

Smoked reef fish mousse, bisque foam, dashi pickled vegetables & edamame 20.50

Roast Moreton Bay bug tails, boudin noir parfait, green apple & fennel 22.50

Pan-fried sweetbreads, nameko mushrooms, green peas & celeriac crumb 20.50

Quail ballotine, toasted grain risotto, onion consommé & sage 21.50

Seared venison loin, sour red berries, cocoa nib soil, Jerusalem artichoke 22.50

Mains

Crispy skin barramundi, parsnip purée, roast truss tomatoes, prosciutto, broad beans & lemon beurre noisette 37.50

Bouillabaisse 38.50

Roast lemon and thyme spatchcock, sweet corn purée, braised red endive, toasted buckwheat & maple glazed bacon 35.50

Roast duck breast, celeriac purée, ricotta beignet, blood orange gel & saffron cauliflower 38.50

Roast pork fillet in prosciutto, pork belly, sweet potato purée, grilled pear & green olive 38.50

Roast rump of Milly Hill lamb, roast carrot purée, spiced Dutch carrots, labneh, dukkah & charred onion 39.50

Slow cooked wagyu rump, duck fat potato, wilted greens & caramelised shallots 37.50 add foie gras 15.00

Chateaubriand for two 80.00

Dishes are accompanied with Lyonnaise potatoes, glazed carrots & steamed green beans

Accompaniments 9.00

Green salad, honey mustard dressing & herbs Pommes frites Sautéed Brussel sprouts, speck & sherry vinegar Steamed green beans & toasted almonds Cauliflower gratin

Desserts

Passionfruit soufflé, coconut ice cream 17.50

Vanilla crème brulée, marmalade gel, cumquats, black sesame & dill 15.50

Caramelised banana tarte, dark chocolate & espresso ice cream 15.50

Milk chocolate & rosemary mousse, honeycomb, macadamia, berries 12.00

Classic crème caramel, rum tipsy muscatels, pine nut Florentine 12.00

Cheese

One $13 / two $17 / three cheese $21

Buche d’Affinois, triple cream France Comte, semi hard France St Agur, blue France Pyengana, cheddar Tasmania Epoisse, washed rind France

Cheeses are served with seasonal accompaniments

Dessert Wines

2013 Elderton Golden Barossa Valley, SA 9 50 2007 Beames de Venise Bordeaux, France 13 55 2012 Woodstock McLaren Vale, SA 42 2007 Mistletoe Hunter Valley, NSW 65 1997 Chateau d’Yquem, Sauternes Bordeaux, France 480