Petite clair

En surface

Rusty wire

Label rouge

Coffin bay, sa

Dunalley, tas

Wagyu bresaola

Jamon iberica bellota paletilla

Hunters salami

Kurobuta copocollo

Duck rillettes

Chicken liver parfait

Terrrine de campagne

Charcuterie platter

Traditional fish soup with rouille and croutons

Kingfish ceviche with cucumber, avocado and native lime

Endive salad with shaved fennel, grapes, gorgonzola and candied walnuts

Steak frites, bbq bavette steak with pomme frites and cafe de paris butter

Simply prepared market fish with infused extra virgin olive oil

Slow cooked david blackmore wagyu brisket bourguignon style with potato and carrot purees

Orecchiette pasta with braised lamb shoulder, eggplant, globe artichokes and salted ricotta

Pumpkin gnocchi with fried sage, parmesan and brown butter dressing

Hand cut chips with garlic aioli

Butter lettuce with tarragon, shallots and french dressing

Roasted brussel sprouts with chestnuts

Single artisan cheese

Araguani chocolate ganache with milk chocolate mousse and molasses

Mandarin parfait with licorice meringue and mandarin salad

Vanilla custard with rhubarb, pomegranate and almond crumble

Chef’s choice (mixed half dozen)

White onion and thyme risotto with white balsamic, sprouting onions and pickled shimeji mushrooms

Local asparagus with fried duck egg, homemade duck prosciutto, sage and brown butter dressing

Venison carpaccio with plum jelly, local beetroot and pickle shimeji mushrooms

Kingfish ceviche with avocado, native lime, cucumber and kohlrabi

Tomato tart with imported buffalo milk mozzarella, salsa verde and vincotto (v)

Charcuterie platter

Simply prepared market fish with infused extra virgin olive oil

Pan fried king salmon with spanner crab, poached oysters, cucumber and herbs

5 week dry aged 500gm gippsland black angus rib eye with herb crusted bone marrow, fennel and roquette

250gm grain fed black angus tenderloin with heirloom carrots, mushrooms and café de paris butter

Crispy high country pork hock with chilli caramel, green papaya, spring onion and roasted peanuts

Honey and spice lacquered aylesbury duck breast with caramelized witlof, beetroot and pearl barley

Summer salad

Hand cut chips with garlic aioli

Heirloom carrots with honey, meredith dairy yoghurt and toasted almonds

Broccolini with romesco sauce and toasted almonds

Sauté garlic cultivated mushrooms

Summer berry trifle

Coconut tapioca with passionfruit sorbet, kaffir lime jelly and ginger granite

Black forest

Warm lemon cake with lemon meringue, lemon curd and caramelised honey jelly

Graindorge livarot aoc 50gm

This cows milk, washed rind cheese was one of the most popular cheeses in normandy, the secret of this cheese lies hidden beneath its thick, leathery rind; it has a moist, fudgy texture and rich condensed flavours with a distinct background of cured meats

Flora nelle 50gm

From the rogue valley of southern oregan, usa, this natural rinded blue has flavours of savoury, tropical and sweet cream. Its flavour is enhanced by rogue valley’s terrior

Tomme de chevre caprinelle 50gm

A natural rind goats cheese from the pyrenees, france. Made in only small batches and matured for a minimum of 3 months, but often longer, it has a smooth nutty texture with a hint of herbs and grasses from the mountains