sample menu

 

starters

crudo & tartare 28
hirimasa kingfish wet citrus cure, hot orange dressing, salmon "toro", dry lemon salt, avocado, lemon yoghurt

 

cold smoked petuna ocean trout served warm(signature dish) 28
black pepper oil, poached quail eggs, brioche butter toast, fennel cream broth, organic seeded lavosh

 

roasted quail, chicken & duck leg "galantine" 27
candied vanilla pears, pedro ximenes jelly, baked pear bread & celery pear salad

 

asparagus "pissaladiere" salad (v)26
mozzarella di bufala, taleggio, sweet walnuts, young leaves, claypot piccolino onions, warm green grape dressing

 

market "fish soup" 26
prawns, cuttlefish, scallops, fresh anchovies, hot tomato tea, scorched chilli, baby parsley, saffron lemon oil

 

dry aged beef "carpaccio"27
black angus, black volcanic salt, black olives, black cabbage, black pepper grissini, crumbles persian fetta, harry's bar dressing

 

oysters (six)24
single seed "virgins" port lincoln
natural with lemon &rye bread
or with "martini" vodka jelly
or hot glazed with spinach & absinth

 

main course

suzuki mulloway "jewfish"38
piedmontese pepperoncini, truss roma tomatoes, ortiz anchovies fritters, slow cooked "legumes de provence", sauce rouille

 

salmon shoulder fillet "house smoked then roasted"38
summer "ribollita" green peas, green beans, green leaves, marjoram & mint, hot water herb butter, salmon roes

 

four cheese souffle (v)36
homemade "buttermilk" cheese, hiedi gruyere, pecorino, goats curd, creamed cauliflower soubise, cauliflower cheese, poached leeks vinaigrette, mache salad

 

riverina lambrack & marinated leg 39
candied & roasted garlic, pine nut stuffing, green olivettes, paella spiced pepper jam, barolo pan juices

 

twice cooked pork belly (signature dish)39
glass crackling, royal gala apple & madagascan vanilla marmalade,apple balsamic toffee

 

organic chicken three ways"leg-breast-raviolli"'38
lemon salt brine, crisp confit leg, milk poached breast, aged parmesan, preserved lemon ricotta, broad beans, sage nut butter

 

black angus beef fillet "pepper steak" 41
roasted pepper crust, pepper oil marinade, white mushroom polenta & duxelle, king brown mushrooms & bisque, caramel poivrade au lait

 

upgrade options available

 

all desserts 18

hot strawberry jam "meringuesouffle"
poached strawberries, strawberry custard, ginger syrup

 

three "twisted classic" sweet creams
dark creme caramel, vanilla creme brulee, creme catalana, poached oranges, cardamon pistachio biscuit

 

nut brittle 'mille feuilles'
macadamia nut parfait, sugar pastry, rich caramel cream, hazelnut chocolate crunch

 

frozen "pina colada"
coconut ice cream, coconut palm sugar caramel, pineapple vanilla soup, white rum brown sugar cream

 

summer fruit salad
mint suger ice, lychees, mangoes, strawberries, sugar bananas, agar agar

 

Download full lunch menu>

*Menus are subject to change without notice.
*Bookingsof 8 andoverwill incur an 8% service charge on final account. An additional 10% surcharge applies on Sunday evenings.
*Please let our staff know if you have any seriousallergies or special food requirements.

*Dress code applies >