Menu
Restaurant
To Start
- Country style venison & pistachio terrine, cornichons with sourdough 18
- Free range chicken liver parfait & grilled sourdough 18
- Beetroot cured ocean trout, cucumber, lime yoghurt & salmon roe 24
- Spinach & ricotta gnocchi, truffle pecorino, burnt butter & sage 22
- Hawkesbury squid, chorizo, bamboo shoots, lime leaf, chilli & coriander 24
- Classic twice cooked cauliflower, french onion, and gruyere soufflé 24
- Sea scallop, morcilla, cauliflower puree & pedro ximenez vinaigrette 28
- Char-grilled tasmanian octopus, miso, sweet potato and mirin dressing 24
Mains
- Venison & mushroom potted pie with paris mash 38
- Confit duck, artichoke puree, roast grapes & chestnuts, red wine sauce 38
- Merrifield Farm, nose to tail free range berkshire pork, see specials --
- Cone Bay barramundi fillet, pumpkin puree, shiitake & black bean 40
- Pumpkin & ricotta tortellini, cauliflower, burnt butter & sage 36
- Merrifield Farm black face suffolk nose to tail lamb, see specials --
From our dry ageing room (all steaks served with hand cut chips)
- 200gm eye fillet (not dry aged) 42
- 400gm rump steak 34
- 400gm sirloin steak on the bone 40
- 500gm t-bone steak 45
- Chateaubriand (for two& served w mash) 78
- 800gm rib eye 58
- 1kg rib eye (for two) 68
- Accompaniments : chimichurri, porcini butter, horseradish and chive butter or cafe de paris 2 (each)
Sides
- Hand cut chips 10
- Paris mash 14
- Button mushrooms sautéed in butter, garlic & parsley 14
- Cauliflower gratin 14
- Kale, organic quinoa, red cabbage slaw w caramelised pecan dressing 12
- Roquette pear and parmesan salad 14
