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Entrees- - -

Freshly shucked oysters with Melfor vinegar granita

$3.50 each
Sydney Rock – Pambula, NSW
Pacific  - Coffin Bay, SA

Tartare of King prawn and Hiramasa with fresh horseradish, Petrossian caviar and seaweed toast

$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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Mains- - -

Roasted fillet of saltwater barramundi with a fricassée of yabbies, turnips, fennel and leek
$40

 

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
   
Sides
$10
Mixed leaf salad with lemon vinaigrette
Brocollini with anchovy butter and fresh tomato

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
Roasted banana, walnut and macerated muscatel ‘Bombe Alaska’ with walnut dacquoise and warm chocolate glaçage
$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

 
Munster J. Haxaire with fresh dates
Roquefort  Le Vieux Berger with fresh honeycomb
 
Brillat Savarin with pink lady apple
 
Ossau Iraty Onetik with quince paste
 
Beaufort with macerated muscatelles
 
 
Selection of Petit Fours with Tea or Coffee
$7