or With five wines * Degustation wines are 100ml unless otherwise specified. No wine is served with the 1st or 6th courses. $140/pp
Roasted NSW venison loin braised shin, baby beets, horseradish cream, dried fruit and nuts / Protero Merlot, Adelaide Hills, SA -
Berkshire pork belly and loin with sage gnocchi, caramelised cauliflower, sultana puree and baby radishes / Domaine Lafond Grenache Shiraz, Cotes du Rhone, France -
Grimaud duck rillette and smoked breast candied fennel, Sauternes jelly, celeriac and verjuice dressing / Freemans ‘Fortuna’ Pinot Gris, Hilltops, NSW -
Whipped brie de nangis, apple and walnut salad -
Your choice of entree: $79/pp
Valrhona chocolate ganache with mint cream, chocolate mint sorbet, hazelnut chantilly and chocolate crumble -
King brown mushrooms and baby onion kale, nuts, grains and mushroom emulsion / The Alchemist ‘Elixir’ Cabernet Sauvignon Margaret River, WA -
Soup of the day - Please check with your waitperson $9.80
Chicken breast Duxell - on Rosemary and cherry tomato barley risotto with mozzarella cheese and baby spinach timbale $34.00
Souvlaki grilled Lamb backstrap - on a bed of roasted capsicum, onions, mushroom and celery with turmeric baked potato topped with olive leek and Roma tomato compote $36.00
Chef’s dessert tasting plate for two - with surprise garnishes and coulis $13.50
Barbequed with lemon, garlic and chervil butter n/a