Warm marinated olives, chilli & fennel roasted almonds

Caramelised onion, toasted brioche

Roasted fennel relish, grilled ciabatta, house pickles

Selection of char grilled chorizos, fresh lemon

Selection of sliced meats, house made charcuterie,
baguette, accompaniments

Featuring Arcady Lamb & Big Red Pork,
served with organic quinoa & linseed loaf, onion relish

Caramelised apples, pickled radish

Goat’s curd & fennel, red capsicum coulis, truffle aioli

Kalamata olive & tomato ragout, baby spinach, beetroot crisps

Braised white beans & mushrooms, preserved plums, toasted buckwheat, spring onions

Ginger & sesame dressing, mint, cos, wonton crisps

Daikon & herb salad, roasted peanuts, lemongrass dressing

Char grilled local asparagus, roasted peaches, Jerusalem artichoke puree

450g, NSW, 100% grass fed, free range
Served with truffle butter, red wine jus, pommes frites & pear sala

Wild mushrooms, toasted chestnuts, sage & burnt butter sauce

Fresh fennel, jalapeño, capers, garlic, white wine, lemon & thyme gremolata

Citrus puree, toasted hazelnuts, red cabbage & sesame slaw

Lemon, garlic, fresh herb

Duck fat house cut chips

Pecorino, toasted walnuts, sherry vinaigrette

Hazelnut praline, fresh & crisp strawberries

Rhubarb compote, almond biscotti

Honey ricotta, cherry compote, freeze dried cherries, chocolate coated popping candy

Cow’s milk, washed rind. Rhône-Alpes, France.
Flavour develops as it matures, but being a double cream, it remains creamy & subtle. Elegant, satiny, buttery texture to linger with a sweetly lactic aftertaste.

Cow’s milk, blue mould. Auvergne, France.
Mild with a firm but creamy texture and a subtle aromatic flavour that resists being too salty. It has a savoury, nutty aftertaste. The rind is dry and wrinkled with patches of mould. The blue moulds are more erratic in location than the usual streaks of blue produced in the pâté.

Cow’s milk, hard. New England, USA.
Made with pasteurised milk, the flavour notes are those normally attributed to raw milk. The intensive process required limits the numbers that can be produced each year. A beautifully balanced cheese with a rich fruitiness & a full-bodied, buttery texture. Finishes with a lingering nuttiness & caramel sweetness.

Cow’s milk, semi hard, Galicia, Spain.
A conical shaped cheese, originally shaped by hand but now pressed into moulds to slowly removed all excess whey. It is then gently smoked over local hard wood before being matured for 3 months. A firm yet open consistency and a yellow rind that can attract a bloomy blue mould. Mild & buttery, with an undeniable smokey undertone.