Natural Coffin Bay Oysters, Champagne Mignonette Dressing Nineteen 1/2 doz / Thirty Eight 1 doz
Duck leg Terrine wrapped in Prosciutto, Apple & Walnut Chutney, Vanilla Oil Twenty Two
Piquillo Pepper Stuffed with Salted Cod Brandade & Black Olive Dressing Twenty Two
Double Baked Emmental Cheese Soufflé & Gruyere Sauce * Twenty Two
Tapeo* Javier’s daily selection of 4 Traditional & Modern Tapas Thirty Five
Cauliflower Soup, Potato Fondant & Porcini Mushroom * Nineteen
Red Leaf Mesclun, Dates, Toasted Pecans & Sherry Vinaigrette * Sixteen
Baby Fennel, Confit Tomatoes & Mustard Dressing * Eighteen
Fresh Ricotta & Pine Nut Ravioli, Raisin & Caper Dressing * Twenty Five / Thirty Five
Poached Coral Trout, Shellfish Medley & Saffron Bouillon Forty Five
Atlantic Salmon, Horseradish Crust, Brussel & Squeak, Beetroot Foam Forty Three
Corn Fed Breast of Chicken, Chorizo Sausage, Farro & La Ina Sherry Forty
Lavender Crusted 60 Day Grain-Fed Aurora Lamb, Polenta & Capsicum Ragout Forty Two
Caramelized Pumpkin Risotto & Braised Wagyu Beef Oxtail * Thirty / Thirty Seven
Wagyu Beef Tenderloin, Zucchini Flower stuffed with Goats Cheese, Sweet Corn Fricassee & P.X Dressing Forty Six
*Indicates a dish that can be modified to vegetarian
Sautéed Cavallo Nero, Sultanas & Toasted Pine Nuts Twelve
Garlic & Rosemary Roasted Russett Potato Twelve
Oven Roasted Portobello Mushrooms & Rocket Leaves Twelve
Fresh Queensland Strawberries, Consommé, Riesling & Saffron Sorbet Sixteen
Bethonga Gold Pineapple Tart Tartin & Ginger Bread Ice Cream Seventeen
Warm Berry Compote, Mascarpone Ice Cream & Vanilla Foam Sixteen
Valrhona Chocolate Parfait & White Wine Poached Pear Eighteen
Accompanied sith Spanish Quince Paste, Toasted Walnuts, Granny Smith & Lavosh Selection of 2-Eighteen Selection of 3-Twenty Five
Cropwell Bishop Blue Stilton- England
Tarago River Jensen’s Red - Victoria
Queso De Cabra “ El Retamar”- - Spain
Roy Des Vallees - France
Example menus subject to change.
