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