Dinner (a la carte)
House made bread
Amuse bouche (Chef’s choice of appetiser)
Entrée
- Crisp zucchini flowers+ lemon ricotta+ macadamia+ Ravensbourne honey drizzle + Worcestershire mayo
- Torched squid + coconut sauce + wakame + bean sprouts + snow peas + shiso herb and coriander salad (gf)
- Braised duck+ creamy polenta+ tarragon+ jus (gf)
- Wagyu short rib+ pasta + slow roasted cherry tomatoes + burnt onion + Bernaise
Main Course
- Crispy skinned salmon + seared scallops + mushrooms + greens + edamame + noodle + Asian broth (gf)
- Pork belly + parsnip + smokey roasted cauliflower and pumpkin + spiced pears + harissa roasted carrots (gf)
- Lamb + celeriac + snow peas + hazelnuts + smoked feta + fried potato (gf)
- Charred chicken + chimichurri + black barley and asparagus + carrot purée +smoked tomatoes
- Market fish, simply baked + herb potatoes + spinach + zucchini sweet pepper ragout + citrus cream (+$4)
- 200gm Darling Downs eye fillet (+ $8)
- 300gm Darling Downs rib fillet min 150 days on grain (+ $10)
- Served with: asparagus/ layered sweet potato/ cafe de Paris butter/ jus
Add on: $10 each
- Sumac fries, truffle mayo (gf)
- Baked pumpkin +chilli jam+ spinach + labneh + puffed grains + seeds
- Confit duck fat potatoes (gf)
Dessert
- Dark chocolate mint tart + honeycomb + salted peanut ice cream (gf)
- French lemon almond cake + caramel pears + raspberries + anglais + ice cream
- Stewed rhubarb + poached spiced apples + chilli jam + coconut labneh + toasted seeds + coconut ice cream (GF/Vegan/DF)
- Macadamia sticky date pudding + ice cream + cream + rum caramel
- Three cheese selection + garnishes, crackers + toast. (+ $5)