SPRING MENU 

 

SMALL

House Seeded Sourdough, Kelp Butter 5.5

Parmesan Crisp, Shallot Jam, Burnt Onion 12

Chicken Liver Parfait, Brioche Doughnut 9ea

Nduja Scotch Quail Egg, Basil Emulsion 9ea

Saucisson Sec, Pickles 15

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MEDIUM

Roasted Pumpkin, Blue Cheese Sauce, Macadamia, Chilli Oil 19

Sautéed Mushrooms, Coddled Egg, Pangrattato, Truffle 32

Braised Octopus, Jamon Tomato Sugo, Olives 29

Lamb Ribs, Parmesan Broth, Kale 33

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LARGE

Confit Leek, Bean Ragu, Aerated Cauliflower, Crispy Shallots 33

Butter Poached Coral Trout, New Potatoes, Tartare 52

Duck Breast, Broccoli, Capers, Raisins, Pine Nuts 49

Full Blood Sher Wagyu Bourguignon, Mash 54

O'Connors 200g Grain Fed 4+ Eye Fillet, Side Salad, Condiments 69

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ON THE SIDE​

Mixed Leaves, Shallot Dressing 12​

Mash & Gravy 15.5

Fresh Black Truffle 15

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CHEESE / SWEET

Stilton Cheese, Apple Tart, Lavosh 16.5

Doughnuts, Cardamom, Raspberry Jam, Cream 16

Rhubarb Cake, Custard Cream 17​

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Please note that it is a sample menu. Prices and availability are subject to change 

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