Dinner Menu


twice baked goats cheese soufflé w/ salad of baby greens, pickled fruit & walnuts

chickpea battered prawns w/ chilli & mustard seed dressing

duck & pistachio terrine, chicken liver pâté, pork rillettes, fig & beetroot relish, cornichons & toasts

baked garlic squid w/ toasted breadcrumbs


locally farmed barramundi

w/ seared scallops, cauliflower purée, apple & cashew salad

roasted beetroot & eschallot tart tatin w/ salad of baby greens, feta, berries & pistachios

crispy pork belly & duck confit w/ caramelised pear puree & ginger jus

slow-roasted beef cheek w/ autumn mushrooms & roasted parsnip


dark & hot chocolate soufflé w/ coffee bean ice cream

‘affogato’ – cinnamon & walnut ice cream, espresso & pedro ximinez

‘hot date’- date & ginger pudding, date & kahlua brûlée, date & almond nougat ice cream