our luncheon fare

goats curd, heirloom carrot & caramelised fennel tart

crostini with quail, morcilla, pancetta & preserved plums

salt & sumac soft shell crab with pickled radicchio, orange vinaigrette & snow pea sprouts

homemade gnocchi with french perigord truffle, jamon, grana padano & quail egg

cuttlefish. saffron & zucchini risotto

eggplant, porcini & lentil ragu with baked polenta & assiago

pork belly, fennel & chilli ragu with orecchiette & fresh basil

clare valley grain fed beef fillet with muscat demi, baby potatoes & mustard cress

bruschetta

tomato, basil & fiore di latte

seared beef, white anchovy, green olive & mustard oil

ocean trout with lemon thyme aioli, snowpea sprouts & pickled red onion

portobello, enoki & oyster mushroom with aged balsamic, cremeux d'argental & rocket