THREE-COURSE DINNER MENU

ON ARRIVAL

GLASS OF SPARKLING WINE

MARINATED AUSTRALIAN OLIVES, served with focaccia

ENTRÉE – TO SHARE

KINGFISH CEVICHE, finger lime dressing, seaweed cracker with Kakadu plum dust (DF)

DARK ALE BRAISED PORK BELLY, char-grilled witlof, green papaya kimchi salad with apple gastrique (GF)

MAIN COURSE – TO SHARE

PISTACHIO-CRUSTED LAMB RUMP, quinoa soil garden with jus (GF/DF)

SOUS-VIDE CHICKEN BREAST, cultured butter truffle mash, broccolini, crispy enoki with saltbush hollandaise (GF)

VEGETARIAN / VEGAN OPTION (PLEASE INFORM STAFF)

SOUS-VIDE CAULIFLOWER STEAK, native dust, spicy pumpkin, quinoa & pomegranate salad, asparagus (GF/Vegan)

COMES WITH

SIDE – GARDEN GREEN LEAVES SALAD, vinaigrette (GF/Vegan)

DESSERT – TO SHARE

DARK CHOCOLATE FONDANT, chocolate dulce de leche, vanilla ice cream

Dietary key: GF = Gluten-Free  |  DF = Dairy-Free  |  Vegan = Vegan

10% surcharge on Sunday and Public Holidays; 5% surcharge applies to groups of 8+.