| Olives
or Almonds |
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|
$4.50 |
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| Rocket
and French bean salad with tofu tahini dressing & pickled
ginger |
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|
$9.00 |
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| Crispy
duck and lychee salad, cashews, bean sprouts & coconut
lime dressing |
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|
$10.00 |
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|
Roasted guajillo pepper flan, shallot,
grilled baby corn, black bean salsa & cilantro oil |
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$10.00 |
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| Glazed
eel with pickled beansprouts and soft boiled quail egg
|
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|
$3.25 |
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| Dashi custard with a salad of lobster, lime & caviar
|
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|
$9.50 |
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| Salt
cod fritters, piquillo peppers and leeks with preserved
lemon aioli |
|
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|
$6.00 |
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| Raw
Tasmanian sea trout with piccalilli, shichimi, and a three
slice pile up |
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$11.50 |
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<
| Grilled swordfish, wheat berry tabbouleh & baba ghanoush
|
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$16.00 |
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| Monday
Meats: house charcuterie served with grilled sourdough
and seasonal pickles |
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|
$15.00 |
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| Pan-seared
foie gras on spiced french toast with pineapple chutney,
maple glaze and crispy bacon |
|
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|
$19.00 |
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| Grilled
mini venison burgers on miso buns with tomato chili jam
and shichimi shallot rings |
|
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|
$11.00 |
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| Five
spiced pork tenderloin, creamy truffle polenta, grilled
asparagus & wild mushroom salad & roasted grapes
|
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$19.00 |
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