Entrée
* Scampi and prawn ravioli with baby chervil and saffron and and fennel cream.
* Ceviche of Hiramasa King fish.
* Carpaccio of beetroot with prosciutto, goats curd and a walnut vinnaigratte.
* Caramelized onion and gruyere tart.
* Pan seared scallops with bacon and endive salad.
Main
* Roasted breast of chicken stuffed with truffle butter, with soft white polenta green beans and morel sauce.
* Poached saddle of lamb stuffed with lemon thyme and confit garlic, little dried tomatoes, lardons, fried kipflers and black olives
* Black Angus sirloin with mashed potatoes, baby carrots, frize and red wine and eschallotte butter.
* Pork belly braised with rosemary and fennel seeds, with fresh figs, white asparagus and apple walnut salad.
* Blue eye cod with a brioche and herb crust, roasted leeks, shaved fennel and heirloom tomatoes.
* Confit duck leg with sweet braised cabbage, fondant potatoes and dark cherries.
Dessert
* Pears poached in red wine and spice syrup with vanilla bean mascarpone and spun toffee.
* Chocolate torte with fig and brandy ice cream.
* White Belgian chocolate and fresh fruit Fondue for two.
Notes Bar Menu
* Baby Squid with Spiced salt and chilli. 10
* Pan Fried Chorizo with Black olives and cherry tomatoes. 10
* Selection of dips with warm pita bread. 9
* Prosciutto and sopressa plate with house baked bread and olives. 12
* Baby beetroot, watercress and fetta salad. 8
* Fresh Mozzarella, Basil and Vine ripened tomatoes. 8
* Cured ocean trout with asparagus spears and chervil oil. 12
* Antipasti for two. 16
