Dinner

• STARTERS
• Parsnip + Mushroom Soup (Vg)  

  Parsnips Crisps, Ciabatta         

  10
• Cured Salmon

  Avocado, Pickled Kohlrabi, Radish

  14
• King Scallops

  Cauliflower, Bacon, Brown Butter

  15
• Beetroot   Ceviche (Vg)

  Fennel, Crispy Potato, Apple Dressing               

  10
• Chicken + Bacon Terrine

  Chestnut, Shallot Chutney, Crouton

  12
• Beef Tartare

  Confit Egg Yolk, Parmesan, Potato Crisps, Pickled Chilli  

  15
• MAIN COURSES
• Caramelized Cauliflower (Vg)  

  Hazelnut Dukkah

  18
• Roasted Seabream

  Tenderstem Broccoli, Shellfish Sauce

  25
• Mushroom Linguine (V)

  Tomato Fondue, Parmesan Cream

  20
• Lamb Shoulder

  Red Cabbage, Carrot, Caper Jus, Mint

  25
• Roasted Cod

  ´Nduja Brussel Sprouts, Creamed Polenta, Gremolata                           

  25
• Pork Belly

  Soy Honey Glaze, Fennel Kimchi, Pak Choi                         

  23
• Slow Cooked Beef

  Charred Leek, Onion, Mashed Potato, Jus 

  26
• 300g Ribeye

  Brisket Wonton, Onion, Peppercorn Sauce, Chips    

  35
• SIDES
• Hand Cut Chips, Garlic Mayonnaise (V) 5
• Duck Fat Potatoes, Sea Salt 5
• Root Vegetables, Honey + Mustard (V) 5
• Brussel Sprouts, Lemon + Herb Butter (V) 5
• Market Salad, Dressing (Vg) 5