Ciabatta bread with Dukkah, balsamic, olive oil and butter

Pea and ham soup

Duck liver pate with crisp bread and fig paste

A risotto of proscuitto, broad beans and tarragon river blue cheese

Salt and pepper roasted quail with duck sausage, celeriac puree, broad beans with a sherry reduction

Panfried scallops with a semolina gnocchi, salmon roe, chermoula dressing, lemon oil and tomato dust

Bug tails served on potato gnocchi with a salsa of capsicum and mustard seed with a truffle cream

Hobbit farm goats cheese on a bed of endive salad with semi dried tomato, baby capers and basil dressing

Snowy river smoked trout and chili jam tart with a watercress salad and chervil and vodka dressing

Butternut pumpkin, goat cheese and sage ravioli with a spiced pumpkin and sage butter sauce

Skewered roasted spatchcock served with spiced lentils pancetta and with a chili and smoked capsicum sauce

Moroccan spiced lamb rack with a ragout of chickpea and sweet potato and a cumin seed and yoghurt dressing

Fish of the day with a tempura battered soft shell crab on a beetroot risotto with butter beans and verjus butter sauce

Beef fillet served with sweet potato puree, semi dried Roma tomato, broccolini, beef glaze and truffle oil

Yamba prawns, black Eden mussels with bokchoy, squid ink pasta in a tomato and saffron broth

Duck breast cooked to medium with pommes ecrasees , balsamic ridicchio a duck glaze

Wilted broccolini with parmesan and Joseph first press olive oil

Rocket, pear and parmesan salad with a basil dressing

Fried kipfler potato with maldon salt and rosemary

Mixed leaves tossed with a verjus and olive oil dressing

Chips

All sides $5.50
Please no changes to the meals on the menu
Thank you.

Vanilla crème brulee with double cream

Apple and berry crumble with ice-cream

Passion fruit panna cotta with passion fruit syrup and lemon oil

Chocolate and mint tart with strawberry coulis and cream

Stickey date pudding with a sweet butterscotch sauce and vanilla ice-cream

Cheese plate for two including a selection of Australian cheeses, quince paste, glazed peaches, muscatel grapes and crisp bread