Hunter Valley Olives

Organic Ciabatta served warm

Caramelised onion, aged balsamic

Potted Duck Liver Pate

Vincotto jelly, cornichons, toasted bread

Potted Pork Hock Rillettes

Cornichons, toasted bread

Potted Ocean Trout

Dill crème fraiche, baby capers, toasted bread

Salami by Robert Marchetti

Binnorie marinated feta, toasted bread

Nulkaba Chicken and Heirloom Carrot Terrine

Pickled vegetables, toasted sourdough

Wild North Queensland Banana Prawns

Home-grown cherry tomatoes, chives, ‘Andrew Thomas’ verjus butter

Ceviche of Market Fish

Chilli, lime, ginger, coriander, ruby grapefruit

House-Made Potato Gnocchi

Pancetta, pecorino, confit garlic, peas, brown butter

Pork Hock Croque Monsieur

Dijon béchamel, gruyere cheese, mixed leaf salad

Lamb, Garlic and Blue Cheese Burger

Caramelised onion, gherkin, French fries, aioli

Ocean Trout, Dill Crème Fraiche Baguette

Baby caper, tomato, watercress

Confit Duck Leg

Macadamia, pecorino and nectarine salad, aged balsamic dressing

Sauté of Twice Cooked Pork Belly

Black pudding, green apple, spanish onion, calvados butter

Warm Smoked Trout and Chat Potato Salad

Watercress, caper, eschallot

Pan Fried Atlantic Salmon

Almond, blood orange, fennel, gremolata butter

Blue Swimmer Crab Risotto

Garden peas, tendrills

12 hour braised Milk Fed Milly Hill Lamb ‘for two

Black olive, red wine tomato sauce, spinach, garden pea and lemon orrechette pasta salad

French Fries, roasted garlic aioli

Young Mixed Leaves, white wine vinaigrette

Buttered Green Beans toasted almonds

Vanilla Cream Profiteroles

Warm chocolate fudge, pecan ice cream

Chocolate Banana Doughnuts

Cinnamon sugar, malt ice cream

Fresh Mango and Lime

Coconut sorbet, candied wild fennel

Whipped Milk Sorbet

Pedro ximenez poached cherries, gingerbread crumble

Reggiano Parmesan

Italy

Delice de Bourgogne

French brie

Taleggio

Italian washed rind

Saint Agur

French Blue