• Hazelnut & Saltbush dukkah with Karrabool olive oil 12
• Orange, fennel & rosemary marinated olives 12
• Lemon whipped ricotta 12
• Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine 28
• Prosciutto, grilled chorizo, glazed figs, pear, High Valley brie, quince paste & house made bread 28
• Kangaroo tartare with sweet potato and sunflower 23
• Beetroot & onion tarte tatin with goats cheese & walnut 23
• Scallop boudin blanc with truffled pea 23
• Confit chicken with tomato and paprika 23
• Prawn & squid risotto with lemon & garlic 28
• Mussels Marinière with house made bread 28
• Gnocchi with duck & mushroom ragu 28
• Confit ocean trout with garden leek & fennel 31
• 
Ash crusted beef scotch fillet with carrot & onion 31
• Slow roasted lamb shoulder with pumpkin & yoghurt dressing 31
• Braised pork belly with Jerusalem artichoke & pancetta jus 31

Sides

• Broccolini with anchovy butter 12
• Fricassee Mudgee mushroom with garlic & herb butter 12
• Fondant garden potatoes with truffled salt 12
• Garden leaf with lemon dressing 12

Dessert

• White chocolate mousse with strawberry & rose 20
• Caramel panacotta with coffee & popcorn 20
• Roasted apple and raisin mille feuille with vanilla bean ice cream 20
• Dark chocolate delice with garden citrus trio 20
• High Valley cheese plate, quince paste, macerated figs, pear & house made lavosh +8

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

Thursday 1st January 1970