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.
