SHARED

• Oysters | Natural     5.5ea
• Oysters | Rose granita     6ea
• Focaccia with your choice of: olive oil + balsamic | Labna + dukkah | Spiced eggplant (gfo)   12
• Aril Estate Mudgee olives, fennel, rosemary, thyme     12
• Beef tartare, caper, cornichon, chive, crisp  (gf df)  13ea
• Lamb cutlet, High Valley fetta, date syrup  (gf dfo)  14ea
• Butter beans, mozarella cheese, pesto  (gf)   22
• Haloumi, honey, thyme, pistachio dukkah (gf)   24
• King Prawns, chimichurri   (2/4)  (gf df)   27/49
• Salmon crudo, finger lime, Aleppo pepper  (gf df)  30
• Lamb kofta, green tahini, za’atar  (gf df) 31

MAINS

• Caramelised zucchini, ricotta, pistachio salsa  (gf dfo)    28
• Egyptian spiced braised beef cheek, orange gremolata  (gf df)  48
• Tuscan pork cutlet, garlic, sage, roast apple  (gf df)   54
• Whole baby snapper, tomato, fennel, salsa verde  (gf df)    64

SIDES

• Shoestring fries with truffle aioli   13
• Crispy patas bravas, lemon, oregano  (gf df v)  17
• Broccolini, almonds, chermoula (gf df v)   18
• Baked cauliflower, grapes, hummus, Baharat oil (gf df v)   18
• Roasted carrots, labneh, sumac, honey  (gf dfo)   20

DESSERT

• Rose water + coconut panna cotta, orange blossom granita, cashew  (gf df vo)    20
• Chocolate + hazelnut skillet with vanilla bean ice cream    21
• Cardamom brulee, saffron poached pear, pistachio  (gfo)    21
• High Valley Cheese, Chefs Selection     30
• Affogato: Espresso, vanilla ice cream  10
  • Baker Williams Butterscotch  +12
  • Baker Williams Cafe Liqueur  +12

CHEFS SELECTION  110pp

• Focaccia with your choice of: olive oil + balsamic | Labna + dukkah | Spiced eggplant
• Aril Estate Mudgee olives, fennel, rosemary, thyme
• Haloumi, honey, thyme, pistachio dukkah
• King Prawns, chimichurri
• Beef tartare, caper, cornichon, chive, crisp
• Lamb cutlet, High Valley fetta, date syrup
• Egyptian spiced braised beef cheek, orange gremolata
• Crispy patas bravas, lemon, oregano
• Dessert
  

  Robert Stein Wine Flight  + 45pp

 

• 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