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
- Duck Spring roll, hoi sin, sweet chilli, shallots 26
- Fresh linguini, prawns, mussels, tomato & chives 28
Main
- Duck breast, roast pumpkin puree, fresh figs & port sauce 42
- Battered Dory fillet, tomato, shaved fennel & olives 38
- Roast lamb rump, smoked eggplant, tomato & basil 42
- Dry aged char-grilled 300g rump 38
- Dry aged char-grilled 400g sirloin on the bone 44
- Char-grilled 200g eye fillet 48
- Dry aged char-grilled 800g ribeye 90
- Dry aged char-grilled 1kg ribeye 100
- 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) 99
Sides
- Fries 10
- Roquette, pear & parmesan salad 12
- Quinoa & kale slaw, caramelised pecan salad 12
- The Cottage mash 12
- Buttered mushrooms 12
Dessert
- * Menu subject to change
