Main Dining Menu
STARTERS
Pork Fire Crackers thyme, honey mustard finished with balsamic pearls |
17.5 |
Cured Salmon lime chilli, wasabi, juniper dust and torched kohlrabi |
18 |
Shitake Mushroom Dumplings crispy lotus root with ginger garlic soy sauce |
17 |
Jackfruit Taco with mahammara, tempeh and pickles |
18 |
Soft Shell Crab Taco with japanese black pepper sauce, pickle slaw and chilli pico |
18 |
Korean Fried Chicken Wings sweet chilli kewpie, finished with sesame seed |
18 |
Beef Cheek Croquettes red pepper mahammara, charred leek finished with cumin dust |
18 |
Mushroom Arancini Balls garlic aioli finished with porcini powder & shaved pecorino |
16 |
Flaming Cheese gruyère cheese with pickle olive and homemade lavosh |
20 |
MAINS
Crayfish and Prawn Tortellini |
29 |
Wild Mushroom Gnocchi pine nut puree, thai basil, truffe oil, balsamic pearls and mushroom soil |
28 |
Pork Belly twice cooked belly, pumpkin puree, fresh greens, crispy kumara, jus and pear chutney |
28 |
Scotch Fillet - 200G confit baby potatoes, pumpkin puree, fresh greens, crispy kumara, jus, vine tomato |
29 |
Lamb Shoulder chilli mango jam, lime labneh, grey tahini finish with fresh herbs and seasonal greens |
29 |
Slow Cooked Beef Short Ribs jerk spice, cucumber labneh, pickles and seasonal greens |
28.5 |
Chicken Roast with Garlic Thyme free range chicken, citric honey hazelnut dressing, dukkah, orange segments and shaved fennel |
28.5 |
DESSERTS
Smoked Mango Rhubarb Cheesecake finished with fresh berries and fairy floss |
16 |
Deconstructed Triamisu finished with raspberry dust |
16 |
Schoc Chocolate Surprise orange, lemon curd, oat crusali and fresh berries |
16 |
SIDES
Straight Cut Fries with aioli and tomato sauce |
10 |
Fenugreek Potato with whipped feta and halloumi |
15 |
Charred Broccolini with toasted walnuts and percorino |
14 |
Fresh Green Salad | 12 |