a la Carte Menu |
$ |
 |
| Sourdough Bread w Tapenade, EVOO & Balsamic, or Echire Butter |
5.00 |
| Caramelised Onion & Linseed Meal Garlic Pot Bread |
5.00 |
| Rare Breed ‘Berkshire Black’ Pork Rillette w Lavosh & Pickles |
10.00 |
| Jamon Iberico Bellota 'J Martin' w Fleur de Sel Grissini |
15.00 |
|
| Starter |
Salad of Heirloom Tomatoes, Greek Basil, Vintage Aged Balsamic, Creamed Mt. Vikos Barrel-Aged Greek Feta & a Tomato Sorbet
|
22.00 |
New Zealand First Light Wagyu Tartare, Kangaroo Island Free-Range Egg & Whipped Truffled Brie
|
22.00 |
| West Australian Marron Tail, Foie Gras Mousse, Fresh Pea Salad & Pea & Ham Ice Cream |
26.00 |
| Salad of Alaskan King Crab, Piquillo, Baby Fennel, Aspargus & Cripsy Pig's Ear |
26.00 |
| Oxtail Consomme w Madeira, Smoked Scallop & Woodear Mushrooms, Upland Cress |
22.00 |
|
| Main Course |
| Poached Fillets of John Dory, Jerusalem Artichoke Veloute, Celeriac, Olive Oil-Poached Potatoes, Eryngii Mushrooms & Elk |
36.00 |
Tallabung Large Berkshire Black Cross Pork -
Michael & Pauline Williams Special Large Berkshire Black Cross Pigs, Forbes, NSW |
M.P. |
Cocoa-Roasted Striploin of New Zealand Venison, Confit Carrot Puree, Baby Turnips & a Liquorice-Infused Sauce
|
34.00 |
Roasted Boned & Rolled Macleay Valley White Rabbit, French Snail Beignets, Baby Gem Lettuce, Flagelet Beans & Parsnip Puree
|
32.00 |
Roasted Breast & Crisp Confit Leg of Grimauld Duckling, Caramelised Witlof, Swede Puree & a Bitter Orange Sauce
|
34.00 |
| Vegetarian Main Course Can be Prepared to Order on Request |
30.00 |
|
|
Mixed Leaves w Roasted Hazelnut & Confit Eschallot Dressing
|
8.00 |
| Pomme de Terre 'Aligot' |
10.00 |
|
| Dessert |
Chocolate & Cherry Souffle w White Chocolate Ice Cream & a Kirsch Milkshake
|
15.00 |
| Tonka Bean Creme Brulee w Balsamic-Poached Strawberries, Black Olive Syrup & Vanilla Ice Cream |
15.00 |
Chestnuts Cooked in Cognac & Caramel, Vanilla Cream & a Thyme Ice Cream
|
15.00 |
Poached Quince w an Almond Savarin, Jicama Ice Cream
|
15.00 |
| Selection of House Made Ice Creams: Almond Milk, Jicama, Chocolate |
15.00 |
| Selection of House Made Sorbets: Blood Orange, Fraise des Bois, Green Apple |
15.00 |
| Seasonal Selection from the Cheese Board w Guava Paste, Fig & Walnut Log, Lavosh & Carta di Musica |
|
| 2 Cheese |
16.00 |
| 3 Cheese |
23.00 |
| 4 Cheese |
30.00 |
