Two course menu served alternate drop with an oyster bar.
On the table
Artisan bread rolls with butter and smoked salt
Entree
Beetroot & gin cured salmon, citrus creme fraiche, heirloom tomato, radish, salmon caviar, lemon oil (gf) (A)
Lamb loin, chickpea puree, toasted macadamia, whipped goats cheese, sumac, harissa oil, shiso (gf)
Mains
Slow cooked beef cheek, salt baked beetroots, confit garlic mash, Bourguignon sauce (gf)
Roasted chicken breast, parsnip puree, charred leeks, crispy leeks, chicken jus (gf)
Dessert
Chocolate & salted caramel tart, whipped mascarpone, roasted hazelnut brittle (gf)
Lemon meringue tart, blueberry compote, edible flowers
