• Pistachio dukkah with Karrabool olive oil and house made bread 10
• Orange & rosemary marinated olives 10
• Cumin & coriander hummus 10
• Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine 26
• Prosciutto, grilled chorizo, glazed figs, pear, High Valley brie, quince paste & house made bread 26
• Pork rillette with orange & hazelnut salt 16
• Pork, ham & pistachio terrine with apple & radish remoulade 16
• Duck liver parfait with fig jam & cornichon 16
• Heirloom tomato tart with caramelised onion & goats cheese 20
• Cured ocean trout with cucumber & fennel 20
• Confit chicken with paprika & tomato 20
• Octopus and corn risotto with chorizo chips 24
• 
Mussels Marinière with house made bread 24
• Sautéed gnocchi with lamb & mushroom ragu 24
• Swordfish with lemon & caper beurre noisette 28
• Duck breast with cherry & parsnip 28
• Slow roasted pork belly with fennel & olive 28
• Ash crusted beef fillet with beetroot & onion 28

Sides

• Roasted sweet potato with paprika mayonnaise & sunflower seeds 10
• Fricassee Mudgee mushroom with garlic & herb butter 10
• Fondant garden potatoes with truffled salt 10
• Garden leaf with lemon dressing 10

Dessert

• Strawberry tart with lemon balm ice cream 18
• Lemon & cream cheese mousse 18
• White chocolate parfait with macadamia and raspberry 18
• Dark chocolate delice with peanut brittle, peanut fudge, mascarpone & banana 18
• High Valley cheese plate, quince paste, macerated figs, pear & house made lavosh + 7

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• All groups 8 people and over must be degustation only
• No split bills
• Please advise of any dietary requirements
• Lunch – a la carte & degustation menus available
• Dinner – degustation menu only

Thursday 1st January 1970