SPRING/SUMMER MENU

GRAZING

Mixed Marinated Olives – warmed     (VG, GF)     9

Cheese Board – selection of cheese, crackers, chutney, grapes     (GFO)      30

Cured Meats Plate – selection of meats, cornichon, olives, grissini     (GFO)     32

SMALL PLATES

Bread & Butter – Ciabatta roll, butter    (GFO)     7

Chicken bites – wild lime mayo     (GF)     13

Seared tuna – seaweed salad, wasabi mayo     (GF)     16

Pork Roll – pickled coleslaw, chilli BBQ, herbs (2 per serve)     15

Whipped Feta & Sour dough – local honey, dukkah     (V, GFO)     19

LARGE PLATES

Gnocchi – black garlic and mushroom, goats’ cheese     (V, VGO, GFO)     32

Sous-vide Chicken – sauteed kale, leek, chickpeas, citrus cream    (GF)     29

Vongole Clams Linguini – cherry tomatoes, chilli, gremolata                 34

Lamb Noisette – sweet potato mash, asparagus, chimichurri     (GF)     38

Angus Eye of the Rump – cauliflower puree, caramalised onion jus     (GF)     39

TO COMPLEMENT

 Mixed Leaf Salad – lemon dressing     (VG, GF)     13

Roasted Pumpkin, almonds     (VG, GF)       13

Parmesan & Truffle Fries     (VGO, GF, DFO)      12

SOMETHING SWEET

The Advocate Chocolate Mousse – pistachio praline, passionfruit jelly     (V, GF)     13

Deconstructed Lemon Meringue Pie    (V,, GF)     17

Dessert Wine: Barbeito Malvasia Reserve Sweet PORTUGAL     20