Menus

BRUNCH

Apple & Currant Toast – whipped honey, ricotta     8.5

Granola & Seasonal Fruit – natural yoghurt, honey, spice, berry compote     14

Grilled Vegetable Frittata – salad greens, ricotta, parmesan     12.5    15 (w prosciutto) 

Harry’s Bacon and Egg Roll – local greens, roast tomato, avocado, chutney     16.5

Tunisian Baked Eggs – tomatoes, green peppers, fetta, cumin, coriander     18

Hot Smoked Salmon – avocado, garden herbs, grated egg, crème fraiche     22

 

LUNCH

Harry’s salad, asparagus, beets, spinach, mint, dill, Meredith fetta   18

Duck terrine, witlof, cornichons, fig chutney, grilled bread     18

Soup, delicious house made with fresh bread (changes regularly)     18

Chicken tartine, avocado, grapes, citrus, apple, celery, radish, walnuts, greens, sourdough     19

Buffalo mozzarella bruschetta, slow roast tomatoes, pumpkin butter, basil, pine nuts     20

Harry’s curry (changes regularly)     22

‘House smoked’ salmon, pickled zucchini, herbs, crème fraiche on sourdough     24

Mushroom risotto, forest mushrooms, truffle pecorino     25

Persian lamb salad, served warm, quinoa, hummus, pomegranate, citrus, mint     26

Crab linguine, blue swimmer crab, garlic, chilli, white wine, lemon, herbs     29

Bouillabaisse, barramundi, fresh mussels, prawn, tomato, saffron     30

Fritto Misto, crisp fried prawns, flathead fillet, fennel, sweet peppers, house sauce     34

SIDES

Mixed leaf greens, radish, mint, parmesan, citrus dressing     8

Roast cauliflower, orange, thyme, pickled onion, currants, orange blossom dressing     12

Roast spring vegetables, heirloom carrots, baby beets, eschalot, potato, mustard sherry dressing     14

Shoestring fries, smoked paprika aioli, sumac salt     8

DESSERT

Classic crème brulee     10

Papaya mousse, raw cacao, pistacchio     12

Chocolate and date pudding, ginger, spices, citrus, crème anglaise     14

 

DINNER

Duck pate  – Fig chutney, cornichons, witlof salad     18

Roast mushrooms – Goat’s fetta, hazelnuts, watercress, brioche toast     18

Seared venison carpaccio – Baby beets, radish, cress, vincotto, radish, parmesan     24

Australian King Prawns – Chorizo, potato, pepper saffron, aioli, garlic, thyme     27(e)  40(m)

Roast butternut pumpkin – Black rice, quinoa, fennel, walnuts, French blue cheese     26

Crab Linguine – Blue swimmer crab, garlic, chilli, white wine, lemon, herbs     28

Confit Chicken – Butternut puree, potatoes, speck, chard, gremolata     27

Binadaree Beef Cheeks – Paris mash, brocolini, pine nuts, truffle oil, parmesan, porcini jus     34

Atlantic Salmon – Saffron risotto, leek, tomatoes, chives, citrus oil    36

SIDES

Mixed leaf greens, radish, mint, citrus dressing     10

Warm broccoli salad, rocket, parmesan, raisins, hazelnuts, lemon oil     14

Brussel sprouts, speck, thyme, rosemary, vincotto     12

Shoestring fries, smoked paprika aioli, fragrant sea salt     8

DESSERT

Belgian chocolate fondant, berry rose compote, Chantilly cream     14

Bread & butter pudding, creme Anglaise     12

 

NB: 10% surcharge on public holidays