Dinner Menu

Updated seasonally

Complementary Amuse Bouche
Szechuan salt & pepper squid, green paw paw, caramelized pork, peanut, nam jim.
Cherry tomato tart tartin with bocconcini, prosciutto and vincotto.
Twice cooked Jannei goat's cheese & green peppercorn souffle, with beetroot and walnuts.
Chcikpea panisse, chorizo, asparagus, ricotta, orange & chardonnay vinaigrette
Forest mushroom arancini balls wth pesto aioli and char gileed fennel.
Moroccan vegetable tagine, roast root vegetables, moghrabieh cous cous, almonds, preserved lemon & dried apricot.
Spiced rubbed eye fillet, braised brisket agrodolce, pommes anna, parsley puree and grebiche butter.
Seared barramundi fillet with kipfler potato, Spanish olive, garlic, saffron, celeriac puree and fennel frond salad
Confit duck leg, red sauerkraut, duy puy lentlils, mustard creme fraiche, shallots
Persian spiced corn-fed chicken breast, freekeh, eggplant, roast red onion, pomegranate, mint & yoghurt.
Steamed almond & apple pudding, butterscotch sauce, cinnamon ice cream, praline.
White chocolate, rhubarb and medjool date tart, rose water meringue, pistachio
Vanilla bean ice cream sundae, chocolate sauce, chantilly cream and almond & coconut crunch.
Chocolate mousse cake with peanut caramel, caramelized banana, honeycomb.
Lemongrass & coconut brulee, mango compote, coconut wafer.
Affagato - A scoop of vanilla bean ice cream with espresso coffee & biscotti