Small Plate
StarterOak street potted bread w/ oven dried tomato salsa & roasted garlic oil
$
Fresh sydney rock oysters wasabi granita, lemon & ginger dressing
½ doz
$
Duck & pork terrine, cornichon & watercress salad
$
Braised pork belly w/ spiced green lentils & celeriac puree
$
Pan seared kingfish w/ tomato, caper & red onion salad, roast garlic aioli
$
Seared scallops w/ sweet corn panna cotta, toasted almonds, pork jelly, ajo blanco & quinoa
$
Twice baked maffra cheddar cheese souffle w/ wilted greens
$
De-boned burrawong farmed rabbit w/ mixed mushroom & borlotti bean ragout
$
Cabbage, green bean, shitake mushroom & prosciutto broth
$
Large Plate
Main CourseRed wine braised beef cheeks w/ potato puree, dutch carrots, spinach & confit eschallots
$
'positano' seafood stew, local fresh seafood in a tomato herb stock w/ charred house made bread
$
Crispy skin twice braised duck leg w/ buk choy & mushroom consomme'
$
Roasted fairlight veal loin w/ caponata & horseradish cream
$
Oak st house made potato gnocchi, fresh sage, wild mushrooms & herb butter
$
Sweet Things
DessertWarm layered apple cake
With caramelised macadamia ice cream & marscapone
$
Baked honey & citrus custard
With anzac biscuit crumble, candied orange & local fresh honeycomb
$
Quince tart tatin
With vanilla bean ice cream
$
Chocolate almond fudge cake
With cumquat marmalade & chocolate ice cream
$
Oak street selection of cheese
With crisp bread, fresh date, quince paste & apple
$