Lunch and Dinner

STARTERS

Beef tartare, beetroot kraut, horseradish, yolk, lavosh15
Escargot a la falafel, yoghurt garlic sauce, parsley oil8
Turkey liver parfait, peach preserve, brioche, salted cabbage14
Charcuterie, pickles, preserves, bread22
Fremantle octopus, smoked fennel, dried tomato, lemon myrtle17
Pig head terrine, pickles, pear jam, baguette12

MAINS

Potato gnocchi, smoked mushroom, manchego, truffle32
Cape Grim beef rump cap, truffle cabbage, smoked French onion38
Market fishPOA
Duck breast a l’kumquat, puy lentils, charred mustard leaf38

SIDES

Duck fat potatoes, smoked ash salt9
Many mushrooms9
Seasonal greens, shrimp butter9

ENDINGS

Strawberry Eton Mess14
Lots of chocolate16
Barossa Valley baked Camembert, walnut, truffle, sourdough16

CHEESE

A selection of Australian & European cheese, pickles, fruit paste, bread
1/10, 2/18, 3/24, 4/30