Menu

Rock oysters with Vietnamese dressing and baby coriander

four dollars each

Cured Hiramasa kingfish with pickled Freemantle octopus, ginger vinegar and yuzu pearls

Pan fried pork terrine with crispy quails’ egg, pork crackers, smoked aioli and Brussels sprouts

Confit of Petuna ocean trout with blue mussel emulsion, saffron, dill and zucchini flower

Curried chickpeas with butternut pumpkin puree, crumbed fetta, coconut gel and puffed rice

Confit chicken wings with king prawn boudin blanc, sweet corn and bisque vinaigrette

Twenty-six dollars

Veal shoulder ‘schnitzel’ forestiere with caramelised sweetbread and toasted almonds

Assiette of Macleay Valley rabbit with pan fried tarragon gnocchi and pea puree

Crispy-skin barramundi with braised oxtail, XO clams, shitake gel and sautéed morning glory

Dory fillets with mud crab and cauliflower risotto, truffle vinaigrette and Champagne leeks

Pithivier of braised duck leg with roasted duck breast, ginger baby beetroots and broccolini

Thirty-nine dollars

Winter coleslaw with toasted fennel seed mayonnaise

Roasted chat potatoes with rosemary and garlic

Brussels sprouts with chestnut butter and bacon

Nine dollars

Dessert

A selection of cheeses with pear puree and fruit bread
Two cheeses: Fourteen dollars
Five cheeses: Twenty five dollars

Honeycomb mousse with beurre noisette, chestnut puree and fennel ice cream

Frozen tangerine foam with blood orange, lemon meringue and buttermilk sorbet

Saffron-poached pear with chamomile tea ice cream and gingerbread crumble

Rhys’ dark chocolate “Reese’s” with vanilla ice cream

Seventeen dollars

Affogato with Frangelico and vanilla icecream

Fifteen dollars

Coffee by Single Origin

Tea: English Breakfast, Earl Grey, Gunpowder Green, Chamomile, Peppermint Tea

Five dollars