PLATED

 

 

 

A classic seasonal menu served alternate drop or a la carte

ENTREE

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butterflied scampi, chilli prawn & sweet potato pot sticker dumpling, fresh coconut, mint, lime & coriander

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salmon 3 ways; confit, beetroot vodka gravalax, sashimi, buttered garden peas, parsley paint, finger lime pearls, pink stripe sorrel

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zucchini flowers, sweet new peas, teardrop tomato, marinated goats fetta, candied walnut, pesto emulsion

MAIN

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lamb shoulder; six hour slow roast with tomato, olives & garlic, creamy polenta, pan juices, roasted baby truss tomatoes, popped capers side of braised fennel

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fish off the boat; tempura or grilled, fat chips, lemon beurre blanc side salad of baby cos, cucumber, snow peas, gin & tonic dressing

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confit salmon, sauce verte, celeriac gratin, mandarin dust side, wild garden salad; sorrel, baby herbs & dried raspberries, lemon vinaigrette