-
- Hazelnut & Saltbush dukkah with Karrabool olive oil 12
- Orange, fennel & rosemary marinated olives 12
- White bean & fennel dip 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 tomato, shallot & mustard 23
- Mushroom tarte tatin with goats cheese 23
- Tuna carpaccio with lemon, olive & caper 23
- Pork croquette with apple & celeriac remoulade paprika 23
-
Prawn, squid and corn risotto 28
- Mussels Marinière with house made bread 28
- Gnocchi with duck ragu, truffled egg & hazelnut crumb 28
-
Confit ocean trout with cucumber & fennel 31
- Ash crusted beef sirloin with parsnip & mushroom 31
- Slow roasted lamb belly with pistachio pistou & garden asparagus 31
- Spice crusted venison backstrap with beetroot & plum 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
- Rhubarb mille feuille with almond praline and orange ice cream 20
- Dark chocolate delice with honeycomb & caramelised banana 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