• 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

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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