2 Course - $85.00 | 3 Course - $105.00
Bread & Butter
Sourdough
Wattleseed butter
Entrées
Kangaroo Loin
62 deg Quail egg | Shishito pepper | Swiss chard | Chestnuts (GF/N/D)
Hokkaido Scallops
Fennel, Saffron, Orange | Black garlic | Finger Lime | Chorizo crumble (GF/P/D)
Lamb Sweetbread
Sherry | Parsnips | Angelica | Carrots (D/GF)
Mooloolaba King Prawns
Leek | Lobster bisque | Pukara Chilli Capsicum (S/D/GF)
Suckling Pig
Sweet pea risotto | Octopus tentacles | Karkalla | Sorrel (P/S/D/GF)
Heirloom tomato terrine
Sheep’s milk yoghurt | White tomato basil consommé | Herb oil (V/GF/D)
Sides
BroccoliniAUD 12.00
(GF/V/VG)
Charred Snake BeansAUD 12.00
Chimichurri (DF/V/VG)
Pomme PureeAUD 12.00
Velvety Desiree potatoes (V/D/GF)
Mains
Hunter Reserve Lamb
Rack | Shoulder | Dutch carrot | Pencil leeks | Port wine (GF/MR)
Dry Aged Duck
Confit leg | Zucchini flowers | Field mushroom (GF/MR)
Alpine Farm Venison
Oxtail dumpling | Beetroot | Pear | Hasselback potato | Smoked chocolate (MR)
Cornfed Chicken
Compressed potato | Seasonal vegetables | Jus (D)
Porcini Mushroom Wellington
Eggplant | Miso caramel (V/D)
From the Grill
Jacks Creek Angus Scotch fillet Mb3+ 280g
(GF)
Hunter Reserve Angus Striploin 300g
(GF)
Hunter Signature Angus Eye Fillet 180g
(GF)
Sauces
Red Wine Jus
(GF/D)
Field Mushroom and Truffle
(GF/D)
Chimichurri
(GF/VG)
