SAMPLE SPRING MENU – LAUNCHING OCT 1ST

Baked Hervey Bay scallop, salted blood plum, pistachio
Olives marinated in orange, ginger & cumin
House-made focaccia
Chickpeas, lemon, olive oil
Spinach and raisin borani dip
Turkish beef shish, parsley, Aleppo
Burrata, chermoula

Roast pumpkin & barberry pie, watercress, date chutney
Spanish mackerel in crushed coconut, greens, chilli
Roasted spatchcock, baby turnip, spiced gravy, lemon
Rangers Valley hanger steak, asparagus, orange pickle, almond

Fried potatoes, black garlic aioli
Shaved cabbage, hazelnut, parmesan

Rosewater meringue & pistachio ice cream sambo, fairy floss
Dark chocolate pudding, mulberry

Eat everything $70 pp ~ min 4 pax