MENU

TO START

Sourdough, olive oil, balsamic | 5
Roasted olives | 5
Pork terrine, pear chutney, mustard, sourdough | 18
Seared scallops, chorizo jam, apple, pumpkin seeds, herbs | 21
Grilled asparagus, veloute, twice cooked egg, Danish feta, hazelnuts | 17
Pork belly, grilled spring onions, nori, sesame, apple sauce, | 22

FROM THE GRILL

Beef porterhouse | 40
Butterflied whole Quail x2 | 39
Lamb rump | 39
*All served with grilled baby gem, lettuce, onion jam, jus and your choice of Dijon mustard | rosemary/garlic butter | caper/parsley butter | green peppercorn gravy |

MAINS

Confit duck leg, polenta, cauliflower puree, fennel, citrus, almonds | 36
Potato gnocchi, mushrooms, cream, curly parsley, parmesan | 28
Braised beef cheek, soft mash, gremolata | 35
Fish of the day, veloute, smoked cod croquette, asparagus, hazelnuts | m/p
Beef porterhouse, potato dauphinoise, onion puree, grilled broccoli, jus | 41

SIDES

Fried potatoes, paprika salt, aioli | 7
Garden leaves, red wine vinaigrette | 5
Grilled broccolini, almonds, parmesan | 8

DESSERTS

Frozen almond parfait, lemon cake, citrus curd | 14
Banana and walnut bread, berries, cream | 13
Sticky date pudding, salted caramel, vanilla ice cream | 13