>>Menu

Entrees

Tomato tarte fine with hand-stretched mozzarella, olives, white anchovies & basil
Cuttlefish risotto with confit prawns, salmon roe and baby herbs
Seared scallops with sweetcorn puree, crisp potato, braised witlof & cepe sauce
Duck boudin and parfait with celeriac remoulade, mushrooms, & toasted brioche
Roasted rolled pigeon breast with creamed leeks, walnuts, blueberries and truffle

Mains

Sauteed pumpkin gnocchi with confit rabbit, asparagus, pancetta, & hazelnuts
John Dory with crushed potato, prawns, mussels and saffron veloute
Murray cod with pork belly, caramelised fennel, braised beets & boulangere potatoes
Grain fed beef eye fillet, potato gallette, snails, spinach, herb butter
Australian venison loin with carrot puree, potato dauphinoise and boudin noir

Desserts

Fig cream brandy snaps with fresh figs and honey yogurt sorbet
Vanilla creme brulee with poached paradise pear, pear sorbet and pistachio crumble
Chocolate pithivier with vanilla bean icecream
Three cheese with dried fruits & homemade walnut bread

Cheese

Three cheese with fresh fruits & homemade walnut bread - $17
Additional cheese - $6

let the chef choose or select from: 

L Ceviste de Scey - cow's milk - washed rind - Franche Comte - France
Le Ceviste de Scey is made in the same method as Morbier, with a layer of charcoal and salt, but is made from pasteurised milk. It is matured for four months or longer and has a semi-soft interior and mild creamy flavour. 

Tarago River Triple Cream - cow's milk - Gippsland, Victoria
The clean citric flavours make this cheese ideal with acidic & juicy fruits and as the perfect dessert cheese. This triple cream matches well to a vast selection of wines. As the cheese matures (from the outside in) the chalky centre develops into a rich buttery texture with intense yeasty, earthy flavours.  

Blue d'Auvergne   - cows milk - blue mould - Midi Pyrenees, France
A natural rinded cheese with a three month affinage, the pate is soft whilst being crumbly and has a salty, tart finish. The flavour is creamy and contains the spice of the blue moulds. This is a well balanced blue.

St Maure Caprifeuille  - Goats Milk - Poitou Charentes, France 
A soft goat’s milk cheese with a wrinkled (geotrichum) natural rind. Eaten at all stages of affinage, the more age the cheese has, the firmer it becomes & the stronger the flavour. As it matures red spots will develop on the rind. The flavour is mature, balanced, rounded, salty, with a slight sourness.

Cantal - cows milk - hard - France
When young, the cheese is moist, open textured & springy with a slight tang on the palate. With age it becomes like mature cheddar with great depth of flavour. Each wheel of cheese has a metal badge embedded in the rind to ensure authenticity.

 Cheese information adapted from aoap.com.au

Payment is accepted by Cash, Visa, Mastercard, Eftpos and AMEX