GROUP BOOKINGS

BOOKINGS OVER 10 GUESTS WILL ENJOY OUR GROUP MENU BELOW

Monday to Saturday lunch

2 course $55/pp, 3 course $65/pp

Sunday lunch & Monday to Sunday dinner

2 course $65/pp, 3 course $80/pp

Tawney Glazed Figs

Goats curd – Pickled pumpkin – Quinoa crumble – Porcini

 

Poached Spanner Crab

Celeriac – Pecan – Apple – Radish 

Duck Rillettes RouLade

Tomato relish – Caper berries – Tarragon cream – Brioche

ENTREE

MAIN

All served with watercress, pickled radish & organic mustard

 

 

FROM THE OCEAN 

Ocean Trout Fillet

GRAIN FED

Grainge Signature 300 Day Grain Fed Scotch Fillet MB3+ - 280g | 46

OTHER STEAKS

Thousand Guineas Shorthorn Striploin MB2+ 280g | 38

 

SIDES

Baby spinach salad, pickled pear, Danish blue cheese & hazelnut dressing |

Roasted baby potatoes, confit garlic & lemon thyme |

Honey baked butternut, almonds & sage  |

Wild local mushrooms, hazelnut & sherry vinegar | 9

Sautéed asparagus, caramelised onion & comte cheese | 9

Potato puree | 9

 

Sauces 

Red wine jus | 2.5 

Tamarind & molasses glaze | 2.5 

Yakiniku | 2.5 

Chimichurri | 2.5

DESSERTS

The ‘Pina Colada’  | 18 

Roasted pineapple – Malibu – Coconut – Powdered lime oil   

Marinated Red & Black Berries   | 18 

Hazelnut – Chocolate slab – Vanilla bean gelato

 

Artisanal Cheese 

Each served with individual condiment, sour dough & assorted crackers  

SELECTION of 3  | 24 

 - Phoques Cove Camembert (King Island, TAS)

 - Barber’s 1833 24 Month Aged Cheddar (Somerset, UK)

 - Mauri Gorgonzola Dolce (Pasturo, ITA)