BRUNCH

Apple & currant toast, whipped honey, crème fraiche     8.5

Granola & seasonal fruit, natural yoghurt, honey, spice, berry compote     14

Grilled vegetable frittata, salad greens, ricotta, parmesan     12.5    15 (w prosciutto) 

Roast field mushrooms, slow cooked roma tomatoes, mizuna, Meredith fetta, herbs, toasted brioche     16

Fresh figs & buffalo mozzarella, vincotto, roquette, grilled sourdough     18

House smoked Tasmanian salmon, quinoa tabouli, beets, soft boiled egg,

dill, taramasalata     20

 

LUNCH

Duck pate – Witlof salad, cornichons, fig chutney     18

Heirloom tomatoes (gf op) – Buffalo mozzarella, vincotto, basil, pangritata     18

House smoked Tasmanian salmon tartine (gf op) – Avocado, soft egg, radish, mustard greens     22

Seared King prawns – Chorizo, potato, lemon thyme, garlic, sweet peppers,

saffron aioli     27

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

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

Slow roast chicken maryland  – Potatoes, butternut puree, speck, chard, gremolata     27

Market Fish – Nicoise salad, zucchini puree, lemon     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

Bread and butter pudding, crème anglaise     12

Belgian chocolate fondant, berry rose compote, Chantilly cream     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