Entree. Beef Cheek & Toasted Sour Dough w/ field mushrooms, charred tomatoes, baby bocconcini, & torn basil 18

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1 Entree Beef Cheek & Toasted Sour Dough w/ field mushrooms, charred tomatoes, baby bocconcini, & torn basil Coconut Crusted Prawns on a papaya coriander salsa, baby herbs, balsamic candy 17 Crispy Baby Calamari in fennel & star anise flour served over a wild rocket & basil salad, w/ sweet tamarind dressing, & garlic crisps 16 Confit of Lamb w/ house smoked fig chutney, ciabatta crostini, sumac & mint mousseline Pork Belly & Coffee Scallops w/ sauce gribiche, kumara wafers, & petite herbs [GF] Brie Risotto & Thyme Roasted Field Mushroom on baba ganoush, quinoa gremolata & tzatziki [V] 14.00

2 Main Nannygai Persillade meuniére style largemouth nannygai w/ wild mushroom risotto, frizzled leeks, beetroot essence 33 Baby Barramundi baby barramundi, fragrant pilaf, tamarind ginger glaze, & asian slaw 38 Lamb Striploin sencha tea & mustard rubbed lamb striploin, pea puree, w/ a roasted pumpkin, tomato & baby bocconcini tart 39 Manning Valley Beef tenderloin on crab meat choron, charred seasonal vegetables, pont neuf potatoes, & beef essence 39 Pork Sirloin & Chermoula Prawns twice cooked pork & grilled prawns on an apple & pumpkin cake, w/ broccolini, sage mascarpone, & pan juices 39 Chicken Ras el Hanout chicken supreme in ground spices on truffled sweet potato, pomegranate aubergines, red pepper rouille 32

3 Seafood Curry Pot prawns, mackerel, scallops, calamari & blue swimmer crab served w/ grilled flat bread, fragrant pilaf, pappadums & mango chutney 30 Pan Fried Eggplant Steaks on mushroom risotto, w/ pomegranate essence, crispy brocollini & sumac dust [V] 28 Sides house salad w/ verjuice emulsion steamed seasonal vegetables house fries w/ garlic aioli fragrant rice w/ fried shallots moroccan spiced cous cous sweet potato chips w/ cajun sour cream

4 Dessert White Chocolate & Baileys Cheese Cake chocolate ganache, almond praline, black forest ice cream Coconut & Basil Steamed Cake homemade biscuit, sago anglaise, petite herbs Dropped Ice Cream cinnamon & nut crunch, chewy maple, rosemary, mascarpone ice cream Ruined Lemon Meringue baby basil, white chocolate ice cream Caramello Brulée salted caramel gelato, pecan crunch, burnt marshmallow Three Cheese Platter brie, smoked cheddar & blue, honey comb, roasted nuts & fruits, lavosh crackers 19

5 Glossary Entree Mousseline hollandaise sauce mixed with whipped cream to create a light & airy sauce Sauce Gribiche sauce gribiche is a mayonnaise style cold egg sauce from french cuisine, made by emulsifying hard-boiled egg yolks & mustard with a neutral oil like canola Babaganoush smokey eggplant dip with onions, coriander, lime juice, tahini and cumin Gremolata gremolata or gremolada is a chopped herb condiment classically made of lemon zest, garlic and parsley Tzatziki tzatziki [greek dip] is made of strained yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes lemon juice, and dill, mint, or parsley

6 Mains Persillade sauce or seasoning mixture of parsley chopped together with garlic, herbs, oil, and vinegar Choron is a variation on the classic béarnaise sauce made by adding tomato paste Chermoula paste or marinade made of fresh herbs, lime juice, garlic, cumin, & preserved lemon. a very common marinade used in moroccan cuisine Ras el Hanout is a spice mix from North Africa. It plays a similar role in North African cuisine as garam masala does in India Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. sometimes lemon or sorrel juice, herbs or spices are added to change the flavour