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Entrees

Celeriac and apple tarte tatin with blue cheese mousse, walnuts, baby leaves and chardonnay vinaigrette
Herb crusted loin & tartare of kingfish, spanner crab & chilled linguini
Seared scallops & boneless chicken wings, cassoulet beans & chorizo oil
Assiette of rabbit with celeriac remoulade and toasted brioche
Rolled quail breast and sauteed marron tail with creamed leek, truffled soubise and sauce

Mains

Sauteed parmesan gnocchi with confit duck, pinenuts, asparagus and parsnip veloute (adaptable for vegetarians)
Pan fried Palmers Island mulloway with prawn tortellini, crushed peas, pancetta and prawn butter
Roasted blue eye with mussels, champ, salt cod and mustard sauce
Grain fed beef eye fillet with potato gallette, snails, spinach, herb butter and red wine jus
Pork belly and fillet with confit root vegetable, celeriac puree, potato fondants and thyme jus

Desserts

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

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