CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45

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Kory Taylor
5 years ago
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1 SUSTAINABLE SEASONAL WHOLEFOOD

2 Whilst you consider our menu why not start with a glass of Champagne or a pre-dinner gin & tonic paired with some of our market inspired canapés and nibbles CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45 PRE-DINNER GIN & TONIC Served with limited edition gins from Australia Single 30ml / Double 60ml ARCHIE ROSE BUSH GIN 22 / 32 Pink peppercorn, Sicilian olives, wild thyme, East Imperial Yuzu tonic FOUR PILLARS BLOODY SHIRAZ GIN 24 / 34 Grapes, raspberry, lemon twist, East Imperial Grapefruit tonic KOVAL BARREL AGED GIN 26 / 36 Cardamon, cinnamon, lemon, sultanas, East Imperial Burma tonic MARKET INSPIRED CANAPÉS & NIBBLES Sunflower seed hummus, confit tomato, basil, corn tacos 14 Green olives, aged fetta, basil 12 Salmon & dill conserva served with soy and linseed crisps 14 Herbed sheep curd, sweet potato and ginger cracker 20 WILD FRESH SIGNATURE OYSTERS BY EWAN MCASH Served with lemon and a sweet & sour apple dressing 4.8 each (Min 6)

3 DINNER Two courses 90 Three courses 115 FOR THE TABLE Crisp ancient grain flat breads, served with whipped ricotta and a seaweed salt ENTRÉE SEARED SCALLOPS Seared scallops, black quinoa, lime, chilli and raw zucchini, coriander, scorched tomatoes, seeded labneh MILLY HILL LAMB SHOULDER Slow cooked lamb shoulder pastilla, caramelised onions, golden sultanas, macadamia and sesame cream, black garlic, fennel oil GLAZED KING SALMON Torched rare, white miso, sweet garlic, red baby cos, squid ink cracker, smoked soy, furikake, wakame oil RUBY TUNA Spiced tartare, black lentils, cultured buttermilk, crisp sunflower and seaweed, virgin soy CURED CERVENA VENISON Cognac cured venison loin, charred brassicas, agave & black pepper dressing, deer milk skin FERMENTED VEGETABLES Heirloom vegetables, pickled, salted and aged, parmesan custard, chilli oil, puffed rice, mountain herbs and flowers SUPPLEMENT g WESTERN AUSTRALIAN BLACK MARRON Split and roasted, Warrigal greens, chickpea miso butter Please note a 7.5% discretionary staff gratuity charge will be added to the bill.

4 MAIN CONE BAY BARRAMUNDI Glazed fillet, confit river prawns, romesco, raw almonds, black olive and puffed red quinoa, local greens SPENCER GULF HIRAMASA KINGFISH Seared fillet, portobello mushroom, confit echallot, miso roasted wheat berries, brown rice vinegar sauce WAGYU RIB BLADE Seared rib blade, fermented charred daikon, pickled baby carrots, yuzukoshu vinaigrette, puffed beef tendon MELANDA PARK FREE RANGE PORK FILLET Roasted with potato crackling, smoked eggplant, brazil nut, spinach puree, burnt onion ash, marjoram TWICE COOKED TINDER CREEK FARM DUCKLING 5 day dry aged duck breast, confit leg, szechuan roasted pineapple, coconut & cashew paste, sesame leaf tempura MOTTAINAI OMEGA LAMB Sumich carrot & olive oil fed, BBQ lamb leg, cooked over coals, sheep curd & freekeh stuffed piquillo, pickled cheong gochu pepper, charred sugarloaf cabbage TOFU PASTA CANNELLONI Cashew ricotta roasted capsicum and kale cannelloni, roasted walnut salsa, garlic kale leaves, bronze fennel oil SUPPLEMENT 20 DRY AGED GRASS-FED CUTS FROM CAPE GRIM, TASMANIA Cooked under flash grill, pink salt brine crust, green horseradish miso 450g Dry aged rib on the bone 400g Dry aged sirloin on the bone 500g Dry aged T-Bone SIDES 12 Wok tossed spring greens with chilli, crushed ginger Roasted carisma potatoes, garlic & spring onions Flash fried ancient grains, ash grilled babaganoush, brik pastry Charred broccolini, walnut salsa, salted ricotta Mixed leaves, spiced sambal dressing, sesame Heirloom tomato, basil, pine nut, black olive, reggiano

5 DESSERT A plate of chocolate textures #7 Rhubarb & custard, smoked hay ice cream, crisp quinoa lace Sweet market garden, candied fennel, carrot, beetroot, almond milk sorbet, aerated matcha O lamington, coconut miso, aerated chocolate sponge, cherry jam, burnt coconut Hot raspberry & chocolate top soufflé, freeze dried raspberry ice-cream Chef s selection of cheese with dates, compressed fruit, pastes and seeded water breads CHEESE AND CHOCOLATES PREMIUM CHEESE BOARD 60 (serves 2-4) A selection of carefully aged and ripened best in class world cheese matched with dates, compressed fruit, activated nuts, fruit paste and seeded water breads with kamut toast OUR BOX OF TRUFFLES & SWEET TREATS 20 Citrus cashew truffles, pecan butter and matcha, beetroot and raspberry macarons, sweet coconut & ginger, hazelnut praline and white chocolate DESSERT COCKTAILS, DESSERT WINES AND DIGESTIFS Full spirit and wine list available upon request TEA & COFFEE 6 Superior blend coffee by Campos Black leaf teas with fresh herbal infusions by Ovvio Please note a 7.5% discretionary staff gratuity charge will be added to the bill.

6 PLANT BASED / VEGAN A collaboration between our chefs, farmers and growers all sourced locally between Western Sydney, the Blue Mountains and the highland surrounds. DINNER Two courses 90 Three courses 115 ENTRÉE Marinated raw zucchini, black quinoa with lime, chilli & coriander, whipped sunflower Silken raw almond milk tofu, pickled, salted and aged vegetables, bronze fennel puffed red quinoa Black lentil, caramelised spanish onion, golden sultana, macadamia & sesame cream, nori crisp Grilled brassicas, shaved raw fennel, sweet garlic, rosemary dressing, puffed wild rice MAIN Tofu pasta cannelloni, cashew ricotta flamed capsicum, kale, roasted walnut salsa, garlic kale leaves, bronze fennel oil Shiro miso glazed black eggplant, warrigal greens, potato crackling Hand rolled cavatelli, wilted local summer kales, chestnut mushrooms, creamed cashew Chickpea miso roasted wheat berries, portobello mushroom, confit eschallot, charred fermented daikon SIDES 12 Flash fried ancient grains, ash grilled babaganoush, brik pastry Charred broccolini, fennel oil, puffed brown rice Mixed leaves, lemon, evoo, shaved brazil nuts Wok tossed spring greens, ginger & chilli Roasted carisma potatoes, garlic & spring onions Heirloom tomato, basil, pine nut, black olive DESSERT Coconut miso, cherry jam, burnt coconut, brik pastry Sweet market garden, candied fennel, carrot, beetroot, almond milk sorbet Bitter chocolate eggplant, scorched strawberry meringue Please note a 7.5% discretionary staff gratuity charge will be added to the bill.

CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45

CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45 SUSTAINABLE SEASONAL WHOLEFOOD Whilst you consider our menu why not start with a glass of Champagne or a pre-dinner gin & tonic paired with some of our market inspired canapés and nibbles CHAMPAGNE BY