| Olives
or Almonds |
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$4.50 |
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| Yarra Valley Persian feta bruchetta with balsamic glazed figs & watercress |
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$8.00 |
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| Red
wine poached quince & rocket salad, spiced blue cheese
dressing, mirin glazed pecans, persimmon chips |
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$8.50 |
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| Butternut
squash flan, pickled chanterelles, crispy sage, parmesan
tuille |
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$10.00 |
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| Simple mesclun greens, balsamic dressing |
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$7.00 |
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| Glazed
eel with pickled beansprouts and soft boiled quail egg
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$3.25 |
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| 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
Maine scallop, crispy pork belly and Thai glaze, shallot,
mint and ginger salad |
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$10.50 |
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| Grilled
swordfish & razor clam chowder, chorizo-tomato salsa,
pickled cauliflower |
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$18.00 |
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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, tomato chili jam
& shichimi shallot rings
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$11.00 |
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Curried
duck leg confit with red lentils, confit sweet potato & coriander chutney
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$18.00 |
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| Stout
braised lamb shank pie, pickled butternut squash, black pudding and rocket |
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$10.00 |
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