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BREAD

  • Hot crusty half baguette with balsamic vinegar & joseph extra virgin olive oil8

  • Hot crusty half baguette with lescure french butter8

OLIVES

  • Ligurian small black olives marinated chilli, garlic, thyme (ITALY)10

  • Kalamata plump purple olive marinated rosemary, peppercorns (AUST)10

  • Selection of each variety15

Entree

  • Tempura battered vegetables, cauliflower cream puree, chimichurri 19

  • Butter roasted field mushrooms, carrot puree, panko crusted asparagus, apple, hazelnut & cress salad, orange caramel dressing 20

  • Crisp fried silken tofu batons, thyme & mascarpone arancini balls, romesco sauce 19

  • Tempura tofu, avocado & crème fraiche puree, watermelon, goats fetta & mint salsa, preserved lemon aioli & vinocotto 20

  • Chilled gazpacho soup, horseradish cream 18

  • Caramelised beetroot, pumpkin & golden eschalot tarte tatin, goats curd & fried sage 24

Main

  • Cheddar, spring onion hash, baked mushrooms, asparagus, peas, spinach & cauliflower cream 29

  • Balsamic mushrooms, sweet potato puree, baby beets, broccolini, broadbeans, white wine cream sauce 29

  • Silken tofu steak crisp fried, fig, date, goats cheese, walnuts & witlof salad, buttermilk & honey mustard dressing 29

  • Fior di latte & eggplant crisp fried sandwich, roast tomato & capsicum, summer greens, chimichurri white eggplant puree30

Sides

  • Green leaf & cos salad, spanish sherry viniagrette9

  • Fresh & roasted tomato caprese salad, fior di latte, salsa verde, balsamic & olive oil12

  • Pear, blue cheese, walnuts & witlof salad, honey mustard & yoghurt dressing 14

  • Roasted kipfler potatoes, baby carrots & rosemary, romesco aioli11

  • Broccolini, sugar snaps, snow peas & courgette, goats curd, lemon & toasted almonds12

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