Gluten Free Menu

ENTREE

Today's Sydney rock oysters  each 4
Organic lemon

Local cow's milk burrata  24
Vine ripened tomato and Lakelands olive oil

Sweetcorn soup  20

Pumpkin and rosemary risotto  21/ 27

Gluten free spaghettini  23/ 29
Crab meat, cherry tomatoes

MAIN COURSE

'John Dee' 150 day grain fed beef tenderloin 200g  45

Slow roasted lamb saddle  42
Lemon potato and spring vegetables

Kurobuta pork loin  39
Poached apple, leeks and Pommery mustard

Yamba king prawns  28/ 39
Preserved lemon, chorizo and Marcona almonds

Barramundi fillet  40
Poached leeks, celery, smoked oyster emulsion

Free range chicken  38
Portobello mushrooms

SIDES 9

Duck fat fried potatoes

Wood roasted asparagus with soft polenta and crispy bacon

Wood roasted mushrooms with macadamia nuts and sherry vinegar

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

      Grapefruit  19
Fresh grapefruit confit with earl grey tea bavarois, citrus sponge and basil sorbet

 Red berry  19
Strawberry emulsion, yoghurt cream and aloe vera sorbet

Selection of gelato and sorbet  17

Seasonal fresh fruit  14

Pastry Chef, Fabien Berteau

DESSERT WINES

By the glass 75ml

08 Mr Riggs ‘Sticky End’ Late Harvest Viognier, McLaren Vale, SA 12

06 Brown Brothers ‘Patricia’ Botrytis Riesling, King Valley, VIC 16

08 Scarborough Late Harvest Semillon, Hunter Valley, NSW 11

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

Gluten Free Menu