ENTREES

Roast pumpkin and Amaretto tortellini with brown butter, parmesan and sage

Sugar cured ocean trout with fennel marmalade and wasabi flying fish roe

Shellfish risotto with scampi and roast fennel

Twice baked goats’ cheese soufflé with parmesan wafer

Pork and parsley terrine with brandied prune compote and toast

Pan fried Queensland banana prawns bruschetta with smoked aubergine, tomato relish and crisp leeks

Pan fried quail with potato gnocchi, fig, basil and hazelnuts

MAINS

Fish of the day

Risoni with enoki, oyster and Swiss brown mushrooms, parsley cream and Danish feta

Grilled spatchcock, chickpea, Swiss chard and preserved lemon salad with yoghurt dressing

Confit duck leg with poached pear, potato, witlof and cabernet sauvignon vinegar

Roasted ‘White Pyrenees’ lamb rack with new potatoes and salsa verde

Twice cooked mustard crumb beef cheek with beetroot, frissée and orange gremolata

Grilled rump steak with chorizo and Manchego butter, handcut chips, watercress and green bean salad

SIDES

Green salad

Baby gem lettuce with caper dressing

Peas, ricotta, mint and lemon zest

Green beans with salsa romesco

Irish mash / Hand cut chips

Salad of sweet potato, hazelnuts and blue cheese

CHEESE

Selection of cheese served with lavoche and muscatels

Brique d’Affinois triple cream brie (France)

Ossau Iraty sheep’s milk(France)

Cropwell Bishop Stilton (UK)

Heidi Tilsit (TAS)