SPRING MENU

SNACKS

Mixed Roasted Nuts    *VE *GF *N

Bacon Croquette (1), Tomato, Aioli

Big Mac Slider (1), Lamb, Iceberg, House Pickles, American Cheese

SMALL PLATES

Goats Cheese, Avocado Sorbet, Asparagus, Leaves & Flowers    *V *VEO *GF

Blue Swimmer Crab Salad, Cucumber, Sesame, Squid Chips    *GF

Hiramasa Kingfish, Lemon, Dashi, Shallot, Coriander    *GF

Crispy Lamb Belly, Chimichurri, Yoghurt, Rocket    *GF

Fried Brie Cheese, Pickled Grape Chutney, Sourdough    *V

LARGE PLATES

House Made Gnocchi, Tomato, Olive, Lemon, Bocconcini    *V *VEO *GFO

Butter Poached Hiramasa Kingfish, Red Pepper Relish, Onion Petals, Spinach    *GF

Crispy Duck Leg, Charred Fennel & Orange Salad    *GF

300g Pork Striploin Steak, Watercress, Apple, Lemon    *GF

Roast Lamb Rump, Cauliflower, Pickled Zucchini, Pea Shoots    *GF

Beef Short Ribs, Whiskey BBQ Sauce, Charred Asparagus, Kale    *GF

TO COMPLEMENT

Charred Petite Cabbage, Dill, Buttermilk Dressing    *V *GF

Celebration of Spring Greens, Lemon Butter    *V *GF

Kipfler Potatoes Cooked in Duck Fat, House Made Tomato Sauce    *V *GF

SOMETHING SWEET

“Secret” – Lavender, Sponge, Blueberry    *V

“Naughty” – Brownie, Caramel, Vanilla    *V *N

“Zesty” – Lemon, Meringue, Biscuit Crumbs    *V *GF

Dessert Wine: Barbeito Malvasia Reserve Sweet PORTUGAL  17/90