MENU

SEAFOOD PLATTER
to share

Coffin Bay OYSTERS,
Spencer Gulf PRAWNS,
Fremantle OCTOPUS,
Portarlington MUSSELS
SUSHI & SASHIMI


ENTRÉE
a choice of

honeyed CARROT AND PISTACHIO HUMMUS, hazelnut dukkah,
Mt Zero mandarin oil, chickpea flatbread (gf, vg)

house made chicken, wild fig and pistachio TERRINE,
cornichons, quince paste, toasted baguette, friseè salad

air dried WAGYU BRESAOLA, soused vegetables, hazelnut oil, toasted brioche


MAIN
a choice of

Havana Club rum and pineapple glazed Borrowdale free range ORGANIC HAM, pineapple and rum jelly (gf)

cider brined Saskia Beer ORGANIC TURKEY, macadamia and apricot stuffing, sweet mango relish

whole line caught Port Phillip Bay SNAPPER, dill and caper butter (gf)

Robbins Island 7+ full blood WAGYU PHILIDELPHIA SKIRT STEAK, Mt Zero extra virgin olive oil (gf)

ZUCCHINI NOODLES, broad beans, edamane, roasted red pepper, snow peas, Cashew fetta and spelt filled zucchini flowers, grilled courgettes (vg, gf)


SIDES
for the table

roasted rosemary POTATOES (v)
wild clover CARROTS (v,gf)
wilted RADICCHIO, preserved lemon (vg,gf)
and gratinated SILVERBEET, gruyere (vg)
trio of MUSTARDS for the table


DESSERT
for the table

strawberry and passionfruit ETON MESS
flourless CHOCOLATE BROWNIE, molten chocolate lava sauce
and LEMON TART, crème crème fraiche  (v)


or, by prior arrangement;
vanilla and orange VEGAN CHEESECAKE with cocoa and walnut crumb (vg, df)You should probably enter some 
​