Lunch Menu

Updated seasonally

Typical example of our seasonal menu
$19.00
Braised red wine beef cheeks, celeriac puree, radish, eggplant & walnut
$19.00
Besan battered tandori king prawns, flying fish caviar, cucumber, yoghurt, chick pea puffs.
$19.00
Jannei goat's cheese & beetroot salad, apple, cashew, pepita seed, hazelnut dressing
$18.00
Szechuan salt & pepper squid, green paw paw salad, caramelized pork, peanuts, nam jim.
$19.00
Twice baked goat's cheese souffle, garlic butter snails, fried leek.
Soup and salad
$16.00
Soup de jour
Mains
$38.00
Spiced rubbed eye fillet of beef, braised brisket agrodolce, pommes anna, parsley puree, grebiche butter.
$33.00
Pumpkin gnocchi alla Romana, pinenuts, ricotta, peas and parmesan foam.
$36.00
Confit duck leg, duy puy lentils, creme fraiche kifler potato salad, red cabbage sauerkraut.
$34.00
Seared crisp skin ocean trout fillet with squid ink noodles, zucchini ribbons, chilli & coriander dressing, tapioca crisps.
$34.00
Corn-fed chicken breast, zhug relish, freekeh, eggplant, preserved lemon, baby spinach.
$34.00
Twice cooked XO pork neck, coconut rice, bok choy, coriander salad and lime.
Dessert
$16.00
Vanilla bean ice-cream sundae with chocolate sauce, chantilly cream and almond & cocnut crunch.
$16.00
Lemon brulee tart, sheep's milk yoghurt sorbet, watermelon jelly, tear drop meringue, raspberry drops.
$16.00
Chocolate mousse cake, with peanut caramel, caramelized banana, honeycomb.
$16.00
King Island triple brie, quince paste, lavoche, walnut & fruit loaf.
$16.00
Steamed almond pudding, butterscotch sauce, Frangelico ice cream, praline.
$10.00
Affogato
A scoop of house-made vanilla ice cream with espresso coffee & biscotti.
$6.00
Petits fours.
Dark and white chocolate truffles.