Lunch Menu

Lunch A la Carte Menu

Heritage carrot salad, carrot puree, Greek yoghurt, dukkah crumb

Confit duck, textures of garlic, watercress

Cured salmon, blowtorched cucumber, wasabi aioli, picked cucumber, oyster mayonnaise

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Pork belly, textures of celeriac, apple, cider jus

Cod, potato rosti, pea and pancetta casserole, anchovy fritter, pea shoots

Butternut squash and ricotta ravioli, butternut squash puree, carrots, butternut squash velouté

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Banana miso parfait, walnut, salted caramel

Chocolate mousse, coffee, blood orange

Passionfruit cheesecake

A selection of cheese

Coffee & Petit Four (3.50 Supplement)

Two courses 30.00 Three courses 35.00

Taster Menu

Chef’s appetiser

(Il Follo Prosecco, Spumante D.O.C. Modella, Italy)

Heritage carrot salad, carrot puree, Greek yoghurt, dukkah crumb

(Willalunga, Grenache 100, McClaren Vale, Australia)

Cured salmon, blowtorched cucumber, wasabi aioli, picked cucumber, oyster mayonnaise (Vermentino, Domaine Les Yeuses, Languedoc, France)

Pork belly, textures of celeriac, apple, cider jus

(Syrah, Jeanne Gaillard, Méditerranée, France)

A selection of cheese

(Quinta Infantado, Unfiltered Late Bottled Vintage Port, Porto, Portugal)

Chocolate mousse, coffee, blood orange

(Sticky Mickey, Sauvignon Blanc, Eradus, Marlborough, NZ)

Coffee and petit fours

70 per person 110 per person with wine flight

*The taster menu is only available for the entire table.

Reserve a table