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BREAD

  • HOT CRUSTY CIABATTA FOR 2, BALSAMIC VINEGAR & EXTRA VIRGIN OLIVE OIL OR LESCURE FRENCH BUTTER 10

OLIVES

  • WARM LIGURIAN & KALAMATA OLIVES ROSEMARY, GARLIC & ORANGE MARINATED 15

  • Tempura battered spanish green olives stuffed with spanish anchovy, lemon aioli 18

Entree

  • TEMPURA BATTERED PRAWNS, CREAMY WASABI MAYONNAISE, AVOCADO LIME SALSA 29

  • SCALLOPS &CRISP PANCETTA, PEA PUREE, MOZZARELLA FRIED ARANCINI BALLS 29

  • SLOW BRAISED RABBIT, MUSHROOM &LEEK PIE, CAULIFLOWER CREAM, ROSEMARY & WHITE WINE JUS 30

  • CHAR-GRILLED CALAMARI, CRISP FRIED STICKY PORK BELLY , TUSCAN TOMATO SALAD, ROMESCO SAUCE 29

  • YELLOWFIN TUNA TARTARE, SOY SHALLOT DRESSING, HORSERADISH CRÈME, PEA & CRESS SALAD 28

Main

  • CRISPY DUCK CONFIT LEG, ROAST FENNEL & BROCCOLINI, BUTTERNUT PUMPKIN PUREE, ORANGE & VINO COTTO GLAZE 44

  • EYE FILLET STEAK, ROAST BEETROOT & ESCHALOTS, GOATS FETA ,WALNUTS, POMMES ANNA, SHIRAZ JUS 49

  • SLOW COOKED LAMB SHANK 'MOUSSAKA' BAKED EGGPLANT, BECHAMEL,ROAST CHICK PEA SALSA, LAMB JUS 43

  • VEAL SALTIMBOCCA, PARIS MASH, ASPARAGUS & WITLOF, CURRANT & PINENUT BALSAMIC GLAZE 48

  • SNAPPER & BROCCOLI FLORETS PAN ROASTED, POTATO &LEEK LEMON BUTTER CREAM SAUCE, STUFFED ZUCCHINI FLOWER 45

Sides

  • STEAMED BROCCOLINI, BROCCOLI FLORETS & SPRING PEAS, GOATS CURD, CRISPY ONION 16

  • ROCKET, WITLOF, ROAST BEETROOT SALAD, SHAVED PARMESAN & PINENUTS, POMEGRANTE MOLASSES DRESSING 15

  • DUCK FAT ROAST KIPFLER POTATOES, GARLIC, ROSEMARY & ROMESCO SAUCE 16

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