Evening À la carte
Entrée
- Sonoma sourdough, cultured butter 3pp
- Country style venison terrine, tomato chutney & croutons 22
- Chicken parfait, red current & apple jam & croutons 22
- Squid & chorizo salad, pimento chili, watercress, sherry vinaigrette 26
- Classic prawn cocktail, sorrel, iceberg lettuce, salmon pearls 26
- Magpie Gin cured ocean trout, tzatziki, salmon pearls 26
Main
- Citrus & harissa chicken Maryland, figs, chickpeas & yoghurt 38
- Char-grilled mahi mahi, hummus, pearl cous cous, charred corn & harissa 44
- Roast rack of lamb, cottage mash, olive tapenade 48
- Dry aged char-grilled 300g rump 40
- Dry aged char-grilled 400g sirloin on the bone 48
- Char-grilled 200g eye fillet 54
- Dry aged char-grilled ribeye (ask for todays weights
- Accompaniments - Cafe de paris, Chimichurri or black garlic & peppercorn 3
- Pecan smoked, 12 hour slow cooked lamb shoulder (allow 45 mins, serves 2-3) 85
- Chateaubriand (allow 45 mins, serves 2-3) 120
Sides
- Hand cut chips 12
- Roquette, pear & parmesan salad 14
- Quinoa & kale slaw, caramelised pecan salad 12
- The Cottage mash 12
- Buttered mushrooms 14
- Green beans, burnt garlic butter, crisp shallots 17
Dessert
- Pavlova, fresh cream, fresh seasonal fruit 16
- Mango cheesecake, coconut sorbet 18
- Tiramisu 18
- Malteaser bombe, ‘Made by B’ honeycomb, anglaise 18
- Vanilla panna cotta, summer fruits 16
- Affogato al Caffe 22
- * Menu subject to change
