E X A M P L E. M E N U
Soup of the Day – Cauliflower Veloute 15.
Salmon Rillette, Salmon Pearls, Cornichons, Croutons 20.
Haloumi, Zucchini & Corn Fritters, Tomato Sugo, Aioli 18.
Duck Spring Rolls, Dipping Sauce 18.
Chicken Liver Parfait, Pear & Cassis Compote, Croutons 20.
Eye Fillet of Beef, Steak Fries, Red Wine Jus 42.
Duck Confit, Paris Mash, Pickled Red Cabbage 42.
Slow cooked Beef Cheeks, Paris Mash, Pea Puree 40.
Beer battered Barramundi, Fries 36.
Cauliflower Custard, Celeriac Puree, Panko Crumbed Cauliflower, Broccolini 37.
Seasonal Vegetables | Fries & Aioli 8.
Apple Tart, house made Vanilla Bean Ice Cream, Calvados Anglaise 15.
Baked Vanilla Custard, Caramel Crunch Pastry, Crème Anglaise, Craquelin 15.
Toffee Date Pudding, Caramel Sauce, house made Vanilla Bean Ice Cream 15.
Vanilla Bean Panna Cotta, Strawberry, Rosè Persian Fairy Floss 15.
Plunger Coffee & Teas [see back of menu for descriptions] 5.
Hot Chocolate 6.
Badoit Sparkling Water 330 ml. 6.
Ginger Beer | Lemon Lime & Bitters 5.
Lemonade | Pepsi 3.5
Corkage per person 2.5
F r e n c h E a r l G r e y ;
Exotic blend of black tea, blossoms & petals with a fruity bergamot taste. Contains: Black tea, hibiscus flowers, flavour, sunflower petals, rose petals & mallow blossoms.
J a s m i n e F lo w e r s :
The unique jasmine flower is said to have mild sedative qualities. Can be drunk before or after dining to prevent nervous digestion.
D a r j e e l I n g FTGBO:
Grown in the foothills of the Himalayas. Often referred to as the Champagne of teas. Clean, light in colour with a light muscatel aftertaste.
E n g l I s h B r e a k f a s t :
A classic English Breakfast blend comprising of North Assam, South Indian, East African and Ceylon teas.