GLUTEN FREE MENU

ENTREE

Today's Sydney rock oysters  4 each
Organic lemon

Roasted chestnut and lentil soup  20

Gluten free spaghettini  23/ 29
Crab meat, cherry tomatoes

MAIN COURSE

'O'Connor' pasture fed Black Angus beef tenderloin MS2+ 200g  45

Oven roasted 'Riverina' lamb leg  42
Garden vegetables

Grilled Kurobuta pork loin  39
Poached apple, leeks and Pommery mustard

Wood roasted barramundi fillet  40
Sweet corn, and green peas

SIDES 9

Duck fat fried potatoes

Cumin roasted organic carrots

Steamed brocolini with organic lemon

Rocket salad with fresh pear and shaved reggiano

Mixed organic leaves with Lakelands olive oil and fresh lemon

Executive Chef, Andrew McKee

*Prices and menu items are subject to change.

DESSERT

 Mont blanc  19
Chestnut, dulce de leche cream, meringue and green tea gelato

Hazelnut  19
Dacquoise with chocolate ganache and milk gelato

Selection of gelato and sorbet  17

Seasonal fresh fruit  14

Pastry Chef,Fabien Berteau

*Prices and menu items are subject to change.

DESSERT WINES

By the glass 75ml

07 Chateau Gravas Sauternes, Bordeaux, France  19

06 Brown Brothers 'Patricia' Botrytis Riesling, King Valley, VIC  16

08 Scarborough Late Harvest Semillon, Hunter Valley, NSW  11

05 Cornet & Cie Banyuls, Languedoc Rousillon, France  16

Please ask to see the restaurant wine list for our full selection of dessert wines

Gluten Free Menu