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- Pistachio dukkah with Karrabool olive oil and house made bread 10
- Orange & rosemary marinated olives 10
- Cumin & coriander hummus 10
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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
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Pork rillette with orange & hazelnut salt 16
- Pork, ham & pistachio terrine with apple & radish remoulade 16
- Duck liver parfait with fig jam & cornichon 16
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Heirloom tomato tart with caramelised onion & goats cheese 20
- Cured ocean trout with cucumber & fennel 20
- Confit chicken with paprika & tomato 20
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Octopus and corn risotto with chorizo chips 24
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Mussels Marinière with house made bread 24
- Sautéed gnocchi with lamb & mushroom ragu 24
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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
- 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