Lunch Menu

Updated seasonally

Typical example of our seasonal menu
Braised red wine beef cheeks, celeriac puree, radish, eggplant & walnut
Besan battered tandori king prawns, flying fish caviar, cucumber, yoghurt, chick pea puffs.
Jannei goat's cheese & beetroot salad, apple, cashew, pepita seed, hazelnut dressing
Szechuan salt & pepper squid, green paw paw salad, caramelized pork, peanuts, nam jim.
Twice baked goat's cheese souffle, garlic butter snails, fried leek.
Soup and salad
Soup de jour
Spiced rubbed eye fillet of beef, braised brisket agrodolce, pommes anna, parsley puree, grebiche butter.
Pumpkin gnocchi alla Romana, pinenuts, ricotta, peas and parmesan foam.
Confit duck leg, duy puy lentils, creme fraiche kifler potato salad, red cabbage sauerkraut.
Seared crisp skin ocean trout fillet with squid ink noodles, zucchini ribbons, chilli & coriander dressing, tapioca crisps.
Corn-fed chicken breast, zhug relish, freekeh, eggplant, preserved lemon, baby spinach.
Twice cooked XO pork neck, coconut rice, bok choy, coriander salad and lime.
Vanilla bean ice-cream sundae with chocolate sauce, chantilly cream and almond & cocnut crunch.
Lemon brulee tart, sheep's milk yoghurt sorbet, watermelon jelly, tear drop meringue, raspberry drops.
Chocolate mousse cake, with peanut caramel, caramelized banana, honeycomb.
King Island triple brie, quince paste, lavoche, walnut & fruit loaf.
Steamed almond pudding, butterscotch sauce, Frangelico ice cream, praline.
A scoop of house-made vanilla ice cream with espresso coffee & biscotti.
Petits fours.
Dark and white chocolate truffles.