All prices inclusive of GST. A 1.5% Merchant fee applies for Visa & Mastercard, and a 3% for all other credit cards.
SAMPLE ONLY ENTREES House made provolone gnocchi with a mushroom and pumpkin sauté, fried sage and brown butter 14 Gorgonzola soufflé with a walnut celery herb salad and fig jam 18 Salt and pepper calamari with chorizo, tomato, olives, potato and salsa verde 15 Pacific oysters 3 ways: cucumber lime gazpacho, pickled apple, natural 18 Steamed mussels, preparation of the day 16 Blackened rare tuna and tuna poke with black garlic mayo, seaweed, lotus root and sesame cup 18 Confit pork belly with peas, fennel and Oaxaca pork rinds 16 Confit duck and king oyster mushroom raviolo with peas and a mushroom consommé 16
MAINS (All mains served with chef’s daily sides and vegetables) Spiced zucchini tart with grilled haloumi, asparagus, tomato and balsamic 28 House made provolone gnocchi with a mushroom and pumpkin sauté, fried sage and brown butter 28 Risotto of rocket pesto, pine nuts, zucchini ribbons and parmesan crisp 28 Rare tuna in a Thai curry broth with eggplant, bok choy and steamed mussels 35 Snapper pie with onion cream and peas in a brick pastry 38 New Zealand king salmon with baby leek and sorrel cream 35 Seasalt seafood platter for two: Pacific oysters, prawns, smoked salmon, bugs, swimmer crab, steamed mussels, battered John Dory, salt and pepper squid, fish of the day, seared tuna and soft shell crab 120 Sous vide duck breast with smoked almond crumb, raspberry marinated apple and Amaretto jus 32 Herb and mustard smoked lamb shoulder with roast parsnips and carrots, spinach puree and jus 36 Venison Osso Bucco with winter vegetables and red wine glaze 34 Char-grilled scotch fillet with pan-fried mushrooms and sage 36
All prices inclusive of GST. A 1.5% Merchant fee applies for Visa & Mastercard, and a 3% for all other credit cards. A 10% surcharge applies on public holidays Guest with allergies or intolerances are advised to identify this to their server.
Executive Chef: Simon Quick Executive Sous Chef: Dana Chantler
SAMPLE ONLY Pork tenderloin medallions with smoked chorizo and fennel sauté, Oaxaca pork rinds and chilli oil 35 Smoked striploin with Montreal spice rub, fried pickle and shiraz jus 38
SIDES Balsamic fig and spiced seed and fetta salad 8 Oaxaca pork rinds and popcorn with rosemary chilli salt 8 Sweet potato chips 8
DESSERTS New Orleans style doughnut with chocolate sauce, powdered sugar and raspberry jam 14 Red wine and honey poached pear with a ginger macadamia crumb, Greek yoghurt sorbet, spiced rum glaze and honeycomb 15 Cheese plate: Gorgonzola, red cheddar, Binnorie brie, honey balsamic figs, breads and grapes 23 Caramelised blood orange tart with lemon confit and berries 16 Apple Tarte Tatin with Calvados syrup and vanilla bean ice cream 15 Hot chocolate brownie with tonka bean ice cream, roasted walnuts and fudge sauce 16 Iced raspberry trifle with brioche, peach schnapps and mango granita 15
All prices inclusive of GST. A 1.5% Merchant fee applies for Visa & Mastercard, and a 3% for all other credit cards. A 10% surcharge applies on public holidays Guest with allergies or intolerances are advised to identify this to their server.
Executive Chef: Simon Quick Executive Sous Chef: Dana Chantler
