Food

Our food menu is an opportunity to explore our fine culinary creations in a relaxed, yet polished atmosphere. We offer an exemplary wine list of local and international composition, as well as great cocktails, boutique beers and speciality spirits.

 
The StartersThe MainsThe Sweet StuffA Special Drop or few

wagyu short rib (nsw)

de-boned, black vinegar, masterstock, kohl rabi, kim chi, fermented chilli

27

seared scallops (aus)

cauliflower, caper berries, pangrattato, prawn cracker

25

 

king prawns (qld)

crisp wonton, shiso, shitake, yuzu miso and fragrant oat flakes

27

 

freshly shucked oysters (aus)

mix and match accordingly:

natural

white miso, shitake pearls

pomegranate, finger lime

nahm jim

27 for (6)  /  54 for (12)

 

jerusalem artichoke sformata (aus)

fennel, orange, parsley chilli puree, hazelnuts and purple carrot chips

24

 

nori ash seared albacore tuna (nsw/qld)

avocado purée, ginger gel, puffed wild rice, shiso and radish

26

 

-the incidentals-

light sourdough with roast chilli paste and pecorino infused EVOO          8

marinated olives moroccan dried black & sicilian green olives                 10

 

()- denotes origin

 

Public Holiday surcharge 15% Sunday surcharge 10%

We endeavour to meet all food allergies or special dietary requirements however please be aware that we are unable to guarantee that any dish will be satisfactory unless we receive 24 hours notice

 

glacier 51 toothfish (heard island)

shitake suimono, zucchini, black rice wafer, dill, daikon, enoki crisp, gai-lum

49

 

the fish (aus)

cracked wheat tabouleh, za’atar, garlic, preserved lemon, artichoke, almond pesto

MP

 

desiree potato gnocchi (nsw)

pumpkin, pine nut dukkha, basil, baby courgette, reggianno parmesan custard

36

 

burrawong gaian chicken breast (nsw)

peperonata, carrot puree, asparagus, bacon dashi, baby corn, kombu butter

35

 

mandagery creek venison (nsw)

fennel & lavender dust, beetroot jam, ricotta, curry leaf, parsnip

44

 

cape grim grass fed (tas)

roast potato puree, crispy leek, wasabi butter, broccolini

250g       40

 

australian tajima wagyu (nsw)

dutch carrot, taro, soubise, watercress and baba ganoush

    flank steak 6+ 220g                  45                                    eye fillet 4-5+  180g              69

 

-the incidentals-

steamed vegetables, wasabi butter                    10        charred sweet corn kernels, dukkha and ricotta                          10

dressed cucumbers, sesame and shallot             8          fries, rosemary salt, preserved lemon aioli                                   9

 

 

– –

public holiday surcharge 15%  sunday surcharge 10%
We endeavour to meet all food allergies or special dietary requirements however please be aware that we are unable to guarantee that any dish will be satisfactory unless we receive 24 hours notice

All @ 19 dollars

date morsels, burnt orange, wattleseed, coffee, macadamia, pumpkin gelato

tonka bean yoghurt semifreddo, coconut, blueberry, lemon curd

our salty crème caramel, yuzu, spiced rum jelly, brown butter crumb, black sesame gelato,  caramel cream

bourbon chocolate mousse, strawberry meringue, plum, cherry, puffed rice, shiso

——-

Our Cheese Plate – 25 dollars

18 Month Comte(France) – nutty, steely, salty and fruity

Gorgonzola Dolce (Italy) – creamy,greenish rich and spicy

Iberico (Spain) buttery, nutty, strong, rich and aromatic

Fortified

Emilio Lustau Pedro Ximenez Sherry

(60mls)          11

Rockford Marion Tawny

(60mls)          10

Rockford 2009 VP Shiraz

(60mls)          14

Grappa and Eau De Vie

Joseph Cartan Poire Williams

(30mls)          9

Nonino Grappa di Moscato

(30mls)          12

Dessert Wines

 

2008 Rockford Cane Cut Semillon

(75ml) 14   (375mls)        64

2015 Frogmore Creek Iced Riesling

(375mls)          52

2005 Chateau Guiraud Sauternes

(375mls)        109

2010 Raymond Lafon Sauternes

(375mls)        89

1998 Chateau d Yquem

(375mls)        475

The After Dinner Cocktail

Espresso Martini Cocktail                 19

 

Public Holiday surcharge 15% Sunday surcharge 10%

Lagavulin 16yr Old (Scotland)- massive peat and oak! very thick and rich. a massive mouthful of malt and sherry with good fruity sweetness

 

Bruichladdich Laddie classic (Scotland)- barley sugar and a hint of mint before leading into the most wonderful notes of freshly cut wild flowers; buttercup, daisy, meadowsweet, myrtle, primrose and cherry blossom

 

Helleyers Road Distillery Malt finished in Pinot Noir Cask (Australia)- fresh fruit on cereal, a touch of vanilla, coconut oil with a hint of spice evident in the background. creamy in texture, malty flavours promised by the nose in a most distinguished fashion.  a tantalizing twist

 

Teelings Single Grain (Ireland)-  dark copper “berry” red, spicy with fruit notes
. strong spice at the start evolving into rich red 
berry fruit and dry tannin complexity with dry finish dominated by wood and spice

 

New Zealand South Island 15 yr Old (New Zealand)- rich, toasted oak- quite tropical too, with a hint of coconut and guava. floral. spicy, toasted palate. creamy vanilla and barnyard. dried grass, allspice. malt. thick, malty finish.

 

Hibiki Harmony (Japan) Hint of raspberry, honey and sweet maltiness. Strong but subtle, extremely fragrant and sweet, balanced by spicy ginger and oak notes. Lively and velvet smooth with defined vanilla and honey notes. cereal sweetness is held in check by more robust oak and rich exotic fruitiness, particularly raspberry and plum

 

Nikka Taketsuru 12yr (Japan)- nose of nut oils and zest, a pleasant floral character with a little tropical fruit and a rooty note. The palate is smooth and soft with good sweetness and winter spice. A lovely citrus note develops with more tropical fruit notes and a little rum. The finish is medium with fruit and zest.

 

Sazerac 6yr old (USA)-  the whiskey from New Orleans that started it all back in the 1800’s. aromas of clove, vanilla, anise and pepper. subtle notes of candies spices and citrus. The big finish is smooth with hints of licorice.