Wednesday- Saturday
Lunch 12-2:30
Wednesday- Saturday
Dinner from 5:30

Dinner (a la carte)

House made bread

Amuse bouche (Chef’s choice of appetiser)

 

Entrée

  • Crisp zucchini flowers+ pumpkin+ roast macadamias+ goats cheese+ Worcestershire mayo
  • Torched squid + coconut sauce + wakame + bean sprouts + dill oil + shiso herb and coriander salad (gf)
  • Quail+chorizo paella cake+ asparagus+ whipped smoked feta (gf)
  • Wagyu + beetroot hummus + tempura egg plant + crunchy chick peas + rocket (gf)

Main Course 

  • Crispy skinned salmon + seared scallops + mushrooms + greens + edamame + noodle + Asian broth (gf)
  • Pork belly + turnip + dukkah + spiced pears + pomegranate roasted carrots (gf)
  • Harissa lamb + black barley + chargrilled broccolini + soaked raisins + almond labneh
  • Duck + soft polenta + spinach + sprouts, speck, caraway seeds + blackberry jus+ 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 + chocolate coconut ganache + poppy seed anglais + ice cream
  • Stewed rhubarb + poached spiced apples + chilli jam + coconut labneh + toasted seeds + coconut ice cream (GF/Vegan/DF)
  • Macadamia caramel date pudding + ice cream + cream + rum caramel
  • Three cheese selection, garnishes + toast. (+ $5)

Two courses: $66.00; Three courses: $76.00