AUTUMN/WINTER MENU

GRAZING

Mixed Marinated Olives – warmed     (VG, GF)     7

Cheese Board – selection of cheese, crackers, chutney, grapes     (GFO)      25

Cured Meats Plate – selection of meats, cornichon, olives, grissini     (GFO)     26

SMALL PLATES

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

Chicken bites – wild lime mayo     (GF)     13

Seared tuna – seaweed salad, wasabi mayo     (GF)     14

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

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

LARGE PLATES

Gnocchi – wild mushroom, goats’ cheese     (VGO, GFO)     28

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

Crispy Skin Barramundi – charcoal risotto, sea herbs     (GF)     34

Lamb Rump Steak – pumpkin hummus, asparagus, red wine jus     (GF)     36

Beef Striplion Steak – sauteed vegetables, chimichurri     (GF)     38

TO COMPLEMENT

 Mixed Leaf Salad – agave dressing     (VG, GF)     10

Chilli Broccolini     (VG, GF)     10

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

SOMETHING SWEET

The Advocate Chocolate Mousse – Pistachio Praline, passionfruit jelly     (V, GF)     13

Saffron Poached Pear – custard, almond sable, raspberry sorbet     (V, VGO, GF)     14

Dessert Wine: Barbeito Malvasia Reserve Sweet PORTUGAL     20