entree

salad of red and golden beets with fresh goats curd, caramelised walnuts, brioche, honey balsamic vinaigrette.

yabby ravioli with a witlof, walnut and celery salad, light garlic and herb mayonnaise.

mille feulle of saute prawns, celeriac puree, confit tomato and fennel vinaigrette.

crisp skinned smoked salmon with watercress, red radish, creme fraiche and trout pearls.

house smoked duck breast with mustard figs, hazelnuts, micro cress raspberry and hazelnut vinaigrette.

main

potato tortellini of roasted pumpkin and hazelnuts with pumpkin pearls, sage, celery cress and aged goats cheese.

pan roasted snapper, kipfler potato, mussel and saffron broth, rouillie.

murray cod, cucumber and fennel salad, crisp pancetta, burnt capper butter.

roast rack of lamb with white onion soubise, parisienne potato, tomato, black olive and thyme jus.

dry aged fillet of pasture fed beef with paris mash, porcini crumbed confit garlic and portobello mushroom ragout.

dessert

creme fraiche blanc mange with saffron and white wine poached pear, honey baked brique pastry.

banana and chocolate souffle with peanut and honeycomb ice cream.

pave of chocolate chiffon cake, white chocolate mousse, dark chocolate and coffee mousse, and raspberries.