Entrees- - - |
Freshly shucked oysters with Melfor vinegar granita
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$3.50 each |
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Sydney Rock – Pambula, NSW |
Pacific - Coffin Bay, SA |
Tartare of King prawn and Hiramasa with fresh horseradish, Petrossian caviar and seaweed toast
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$26 |
| Roasted Queensland spanner crab and mushroom consommé with its’ tortellini, fig salad and silken tofu |
$29 |
Tartlet of Victorian smoked eel and samphire with a petite salad niçoise and softly cooked quails egg |
$26 |
Rillette of Macleay Valley White rabbit with duck liver and Armagnac parfait, and freshly toasted brioche |
$24 |
Crisp-fried veal sweetbread with savoy cabbage rémoulade, sauce gribiche and a warm veal vinaigrette |
$28 |
Salad of baby beetroot with horseradish ‘skordalia’, bitter leaves and toasted walnuts |
$20 |
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Roasted fillet of saltwater barramundi with a fricassée of yabbies, turnips, fennel and leek |
$40 |
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Crépinette of flounder with seared Hervey Bay scallops, foie gras butter and summer greens |
$36 |
Roasted loin of free-range Melanda Park pork, with a croquette of pork neck, snails and sweetcorn |
$36 |
Pot-au-feu of Hunter Valley quail with a cannelloni of braised leg, cauliflower purée and consommé Saint Hubert |
$38 |
| Twice-cooked tenderloin of bio-dynamic beef with mushroom duxelles, sarladaise potatoes and bordelaise eschallots |
$45 |
Herbed gnocchi ‘persillade’ with zucchini, asparagus, parmesan and softly cooked bio-dynamic hens’ egg |
$32 |
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Sides |
$10 |
Mixed leaf salad with lemon vinaigrette |
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Brocollini with anchovy butter and fresh tomato |
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Roasted Nicola potatoes with tarragon and horseradish
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Desserts- - - |
Nectarine tarte fine with white peach and verjuice sorbet, stone fruit salad |
$18 |
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Roasted banana, walnut and macerated muscatel ‘Bombe Alaska’ with walnut dacquoise and warm chocolate glaçage
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$18 |
Goats cheese bavarois with summer berry soup and salted nougatine |
$16 |
Terrine of white chocolate parfait and pineapple sorbet with Vietnamese mint and shortbread |
$16 |
Caramelised brioche ‘French toast’ with fresh raspberry salad and vanilla ice- cream |
$18 |
Selection of French cheese: selection of 2 $20; selection of 5 $30. Served with walnut toast and sea-salt lavosh
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Munster J. Haxaire with fresh dates |
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Roquefort Le Vieux Berger with fresh honeycomb |
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Brillat Savarin with pink lady apple |
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Ossau Iraty Onetik with quince paste |
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Beaufort with macerated muscatelles |
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Selection of Petit Fours with Tea or Coffee |
$7 |
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