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- Hazelnut & Saltbush dukkah with Karrabool olive oil 12
- Orange, fennel & rosemary marinated olives 12
- Lemon whipped ricotta 12
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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
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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
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Prawn & squid risotto with lemon & garlic 28
- Mussels Marinière with house made bread 28
- Gnocchi with duck & mushroom ragu 28
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Confit ocean trout with garden leek & fennel 31
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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
- 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