Weekday Lunch Promotions*
$39 lunch special
Choose any item from the a la carte menu including valet parking and a glass of
Yealands Estate Pinot Gris or Rolf Binder "Retro 55" Shiraz / Cabernet / Grenache
Any two courses $59 or three courses $69
including valet parking and a glass of Rolf Binder "Retro 55" Semillon/ Sauvignon Blanc
or Rolf Binder "Retro 55" Shiraz / Cabernet / Grenache
Not to be used in conjunction with any other promotions, valet parking is subject to availability*
ENTREE
Today's Sydney rock oysters each 4
Organic lemon
Lightly grilled tuna 24
Green beans, olives and crisp potato
Blue swimmer crab 22
Vegetables à la grecque, avocado and crème fraîche
Local cow's milk burrata 24
Vine ripened tomato and Lakelands olive oil
Smoked 'Blackmore's' Wagyu beef tongue 24
Horseradish scented potatoes, organic carrots and truffle vinaigrette
Free range chicken soup 20
Organic red rice and lemon
Marinated yellowtail Kingfish 24
Fennel and vanilla cream, coffee powder
Toasted fregola cooked as a risotto 24
Western Australian yabbies and puffed pork
Pan fried scallops 24
Porcini cream, pine nuts, parsley and garlic
MAIN COURSE
Today's market fish 38
Yamba king prawns 28/39
Preserved lemon, chorizo and Marcona almonds
Poached Jewfish fillet 42
Pumpkin royale, soy and sweet ginger vinegar
Line caught whole snapper 42
Swiss chard, organic kalamata olives and 'Schulz' bacon
Barramundi fillet 40
Poached leeks, celery, smoked oyster emulsion
Slow roasted lamb saddle 42
Lemon potato and spring vegetables
Grilled Kurobuta pork loin 39
Poached apple, leeks and Pommery mustard
Roasted free range chicken 38
Celeriac cream, pumpkin and carrot
'Rangers Valley' 400 day grain fed F1 Wagyu rump MS7+ 250g 48
'John Dee' 150 day grain fed beef tenderloin 200g 45
'Rangers Valley' 300 day grain fed beef sirloin 250g 45
'O'Connor' pasture fed Black Angus beef rib eye 450g 49
SIDES 9
Mashed potato
Duck fat fried potatoes
Wood roasted pumpkin with thyme and garlic
Wood roasted asparagus with soft polenta and crispy bacon
Wood roasted mushrooms with macadamia nuts and sherry vinegar
Sautéed spinach
Steamed brocolini with organic lemon
Rocket salad with fresh pear and shaved reggiano
Mixed organic leaves with Lakelands olive oil and fresh lemon
DESSERT
Apple Tatin 19
Caramelized Pink Lady apple with vanilla cream and peanut gelato
Pear and Chocolate 19
72% Valrhona chocolate with fresh pear compote and chocolate gelato
Hazelnut 19
Dacquoise with chocolate ganache and milk gelato
Grapefruit 19
Fresh grapefruit confit with earl grey tea bavarois, citrus sponge and basil sorbet
Persimmon 19
Grand Marnier soaked baba with persimmon jam, beignet and kalamansi sorbet
CHEESE 13/ 50g
Jannei bent back chevre, goat's milk, NSW
Meredith, ewe's milk, blue, VIC
Jindi triple cream, cow's milk, VIC
Tom, cow's milk, Bruny Island
Milawa king river gold, cow's milk, washed rind, VIC
Selection of Australian cheese 27
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
Prices and menu items are subject to change
Lunch And Dinner Menu PDF
