SNACKS

• Focaccia. With your choice of: olive oil | Labna + dukkah | Beetroot Hummus    10
• Aril Estate Olives, fennel, rosemary + thyme  12
• Oysters | Natural  5.5ea
• Oysters with Pomegranate Granita  6ea
• Shoestring fries with truffle aioli  12

SHARED

• Falafel, tahini sauce, mint  22
• King prawns, chimichurri (2/4)  24/44
• Sicilian tuna crudo, lemon, pistachio, olive, basil  28
• Lamb kofta, sumac yoghurt, dukkah  29

MAINS

• Roasted eggplant, tzatziki, lentil   28
• Chicken Maryland, preserved lemon, spinach, pilaf rice  34
• Whole baby barramundi, lemon, caper, fried garlic  40
• Za’atar spiced lamb shoulder, toum, chickpeas, pomegranate  58

SIDES

• Crispy patas bravas, lemon, oregano  16
• Broccolini, almonds, chermoula  17
• Roasted carrots, labneh, sumac, honey  18
• Baked cauliflower, grapes, hummus, Baharat oil  18

DESSERT

• Chocolate mousse, fig, candied pecan, cinnamon wafer  18
• Rose water brulee, pistachio ice cream, rose sugar  22
• Saffron + coconut panna cotta, grilled peach, raspberry, almond praline  23
• Affogato: Espresso, vanilla ice cream  8
  • Baker Williams Butterscotch  +12
  • Baker Williams Cafe Liqueur  +12
• High Valley Cheese- Brie| Caerphilly | Colly Blue | Rouge
  • Choice of 2  22
  • Choice of 3  31
  • Choice of 4  38

CHEFS SELECTION  100pp

• Focaccia with beetroot hummus
• Aril Estate Olives, fennel, rosemary + thyme
• Falafel, tahini sauce, mint
• Sicilian tuna crudo, lemon, pistachio, olive, basil
• Lamb kofta, sumac yoghurt, dukkah
• Za’atar spiced lamb shoulder, toum, chickpeas, pomegranate
• Broccolini, almonds, chermoula
• Saffron + coconut panna cotta, grilled peach, raspberry, almond praline

 

• Please advise of any dietary requirements
• Prices are subject to change
• All groups of 10 adults or more people are required to dine on the Chefs Selections Menu

Thursday 1st January 1970