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 | 9
Roasted baby potatoes, confit garlic & lemon thyme | 9
Honey baked butternut, almonds & sage | 9
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)