MENU
Tawney Glazed Figs | 19
Goats curd – Pickled pumpkin – Quinoa crumble – Porcini
Poached Spanner Crab | 26
Celeriac – Pecan – Apple – Radish
Duck Rillettes RouLade | 25
Tomato relish – Caper berries – Tarragon cream – Brioche
COLD ENTREE
HOT ENTREE
Seared Bay Scallops | 26
Cauliflower – Vanilla – Passionfruit – Chicken skin
Seared Mandagery Creek Venison Loin | 27
Warm farro – Cranberries – Almonds – Cumberland Puree
Hickory Smoked Pork Belly | 25
Charred endive – Savoy – Scratchings
FROM THE OCEAN
All served with fennel salad & preserved lemon
John Dory | 40
Ocean Trout Fillet | 38
Yamba King Prawns | 45
FROM THE HIGHLANDS
All served with watercress, pickled radish & organic mustard
BLACK ANGUS
Little Joe Pasture Fed Black Angus Eye Fillet MB4+ 220g | 58
GRAIN FED
Grainge Signature 300 Day Grain Fed Scotch Fillet MB3+ - 280g | 48
Wagyu
Jack’s Creek F1 Wagyu Flank MB9+ 280g | 59
‘The Phoenix’ Wagyu Porterhouse MB9+ - 280g | 95
OTHER STEAKS
Thousand Guineas Shorthorn Striploin MB2+ 280g | 38
Cape Grim Dry Aged Pasture Fed Rib Eye MB2+ - 600g | 89
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
TO SHARE
CURRENTLY NOT AVAILABLE DUE TO COVID-19
OUR SHARE MENU WILL BE BACK THOUGH!
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)
BOOKINGS OVER 10 GUESTS WILL ENJOY OUR GROUP MENU, CLICK BELOW FOR MORE INFO!