Lunch Menu

Updated seasonally

Typical example of our seasonal menu
Braised red wine beef cheeks, celeriac puree, caramelized onion, anchovy & caper salsa
Saffron custard with blue swimmer crab, salmon, flying fish roe, cucumber & dill salad.
Twice cooked Jannei goat's cheese & green peppercorn souffle with beetroot and walnuts.
Szechuan salt & pepper squid, green paw paw salad, caramelized pork, peanuts, nam jim.
Confit duck rillet with rosella chutney, blasamic pickled onions and sourdough toast.
Soup and salad
Soup de jour
Spiced rubbed eye fillet of beef, braised brisket agrodolce, pommes anna, parsley puree, grebiche butter.
Roast pumpkin & ricotta cannelloni with mushroom ragout, porcini foam and garden peas.
Turmeric spiced braised lamb shank, prosciutto, gnocchi alla Romana and duy puy lentils.
Seared crisp skin ocean trout fillet with udon noodles, zucchini ribbons, chilli & coriander dressing, tapioca crisps.
Persian spiced corn-fed chicken breast, freekeh, eggplant, roast red onion, pomegranate, mint & yoghurt.
Tomato & smoked pimento meatballs with pappardelle pasta, roast capsicum, pesto and shaved grana padano.
Vanilla bean ice-cream sundae with chocolate sauce, chantilly cream and almond & cocnut crunch.
Steamed almond pudding, butterscotch sauce, Frangelico ice cream, praline.
Chocolate mousse cake, with peanut caramel, caramelized banana, honeycomb.
King Island triple brie, quince paste, lavoche, walnut & fruit loaf.
Quince tarte tatin with matcha green tea ice cream, pistachio praline, ginger snap.
A scoop of house-made vanilla ice cream with espresso coffee & biscotti.
Petits fours.
Dark and white chocolate truffles.