Turkish Bread and Oil

Served with dukkah and a choice of oil; Chilli, parmesan, rosemary & garlic or our own smoked olive oil

Trio of Dips

Toasted confit garlic sourdough croutes served with a trio of dips; Black olive tapenade, roast beetroot & dill, and smoked eggplant & cumin

Pickled beetroot and creamed goats curd, Pendelton Merlot, pinenut vinegarette, orange segments and baby shiso (gf)

Wasabi Seafood Salad

Melange of court bouillion poached prawns, scallops, baby octopus & Shark Bay snapper bound with wasabi mayonnaise. Topped with crispy fried whitebait and surrounded by lime and vanilla infused EVOO (gfno whitebait)

Pork Belly and Ham Hock Terrine

Braised ham hock and pork belly terrine served with caramelised & toasted garlic ciabatta, Illawarra plum relish, shallot and caperberry salad, and crackle salt (gf-no ciabatta)

Soup

Chef's Homemade Soup of the Day (gf-no croutons)

Pumpkin, Wild Mushroom & Blue Cheese Tart

Wild mushrooms, roast butternut squash & Colston Basset blue cheese baked in thyme scented shortcrust pastry served with nashi pear, toasted walnuts, and raspberry vinegar dressed frisee

Bloody Mary Oysters (half dozen)

South Australian Eyre Peninsula oysters with tomato concasse, vodka, tabasco, horseradish and micro celery. Fresh lemon cheeks on the side

Jamon Ham and Chilli Cheese Croquettes

Panko encrusted Jamon ham, Manchego cheese & jalapeno chilli croquettes served with wild rocket pesto and sauce romesco

Salmon Fillet

Cumin dusted Tasmanian Huon Salmon fillet topped with a tarator style crust and served with kachumber salad and tahini & yoghurt dressing (gf)

Pork Fillet

Seared and roasted Great Southern pork fillet encasing a chestnut & caramelised onion farce, accompanied by a sage & purple potato rosti and apple & verjuice jus (gf)

Rack of Lamb

Herb and pistachio nut crusted rack of spring lamb served pink, with warm cauliflower pannacotta, pea & mint puree, and beetroot glaze

Barramundi

Crispy skinned Cone Bay barramundi served with venison chorizo, roma tomato & red onion salsa, blue swimmer crab cakes, corn & coriander puree, and accompanied by Grana Padano & herb polenta chips

Kangaroo Fillet

Fillet of kangaroo crusted with in-house made Dukkah, served medium rare with royal blue dauphinoise, lemon myrtle & pilsner damper, and native pepperberry jus

Rib Eye of Beef

350g of prime rib eye dusted in Ras el hanout, served with black eyed bean akara, spiced sweet potato & peanut puree (gf)

Carraway Roast Vegetable & Quinoa Salad

Salad of quinoa, roast butternut squash, sweet potato, red peppers, Spanish onion, courgettes, and toasted almond slivers. Bound with fragrant herbs and preserved lemon dressing (gf)

Broccollini & haricot vert sautéed with butter, lemon zest, crushed hazelnuts and finished with crumbled goats curd (gf)

Melange of seasonal steamed vegetables

Spinach, bacon and pine nut salad; Baby spinach, crispy bacon, roast pine nuts, rustic ciabatta croutons and cherry & semidried tomatoes. Drizzled with creole spiced French dressing

Sorbet Trio

Scoops of Gelatino mango, green apple and passionfruit sorbet with berry coulis (gf)

Passionfruit and Rasberry Pannacotta

Passionfruit jelly and raspberry pannacotta served with blood orange and Galliano syrup and an orange & mint salad (gf)

Sticky Date Pudding

Sticky date pudding served with salted pecan toffee sauce and sheeps milk yoghurt ice cream

Banoffee Pudding

Banana, yoghurt & Great Southern honey pudding served with toffee sauce, almond & popping candy crumble and vanilla bean foam (gf-no crumble)

Summer Pudding

Brioche berry pudding accompanied with lime scented chantilly cream and forest berry compote

Mocha Torte

Espresso coffee and dark couverture chocolate torte served with orange & white chocolate mascarpone and chocolate soil (gf-no soil)

Rouzaire Coulommiers French Camembert

Served with crisp breads, home smoked nuts, pear, and quince paste; Mild earthy aromas with a luxurious complexity on the palate. A delicious butter smooth texture and a distinctive yeasty mushroom flavour throughout

Colston Bassett Stilton

Served with crisp breads, home smoked nuts, pear, and quince paste; Within the crusty rind of this Stilton lies a creamy textured blue, soft on the palate with a syrupy blue finish