2 courses

Entrée & main or main & dessert $62

3 courses

Entrée, main & dessert $75

Chef's Tasting Menu

Five course degustation $95

Sonoma sourdough bread

Cultured butter | EVOO | V

Ora King salmon

Lightly cured | champagne | fennel | cucumber | Geraldton wax | GF

Line caught snapper

Raw | gochujang | wild rice | bayleaf and bonito vinaigrette | DF

Yumbah Tiger abalone

Pork jowl | smoked chawanmushi | cocktail onion | GF

Cowra quail

Roast and braised | ratatouille | granny smith apple

Vanella stracciatella

Cherry tomatoes | olives | EVOO | Malfroy’s gold honey | linseed | V, GF

Rangers Valley striploin 2+

Warrigal greens | heirloom radish | shio koji jus | GF

Aquna Murray cod

Zucchini blossom | roe | tarragon | chicharon

Pepe’s duck breast

Peas | garlic | cherry and rum jus | GF

Gundagai lamb rump

Spring peas | black onion | charred greens | red wine jus | DF, GF

Heirloom carrots

Slow roasted | cauliflower tahini | quinoa | labneh | pistachio | V

Flan

Banana | tapioca | kaffir lime leaf | GF, V

Smoked dark chocolate soufflé

Coconut | mixed berries | V

Mille fuille

Amaretto | strawberry | finger lime

Beer battered chips

Aioli | V

Garden salad

Lemon vinaigrette | V, DF, GF

Spring peas

Seaweed butter | almonds | V, GF

(V) Vegetarian | (VG) Vegan | (GF) Gluten Free | (DF) Dairy Free

Please let us know if you have any food allergies, food intolerances or any special dietary requirements to maximise your dining experience with us.