Group Menu

 

 

Menu Options: 

1. Alternate Drop ($55) – Pre-Select two menu items from each course to be alternatively dropped for the table.
2. Open Course Selection ($60) – Diners may select any item of their choice from the menu.

 

Group Menu

 

Organic sourdough bread (for the table)

Entrees

Meredith goats cheese ricotta / beetroot / stone fruit / peppered apple (v) (gf)

Pork knuckle terrine / scorched cauliflower / mustard pickled melon (gf)

”OG” smoked salmon / rye crumbs / sour crème cheese

Huon salmon tartare / yuzu ponzu / garden bits (gf)

Garden pea risotto / summer truffle salsa (v) (gf)

 

Mains

Smoked rump cap / red wine jus (gf)

Potato gnocchi / curry leaf butter / pine nuts / raisins / sourdough pangratatto (v)

Cold olive oil poached Tasmanian salmon / pickled cucumbers / herb cultured cream (gf)

Bangalow Pork loin / cauliflower / apricot / sancho pepper (gf)

Confit barramundi / bonne femme / chicken cream (gf)

 

+ Sides for the table

Triple cooked chips / house salad

 

Puddings

The snickers
Strawberry / Rhubarb / pannacotta (Gf)
18 month calvados mature cheddar / soft blue / brie / honeycomb vinegar / lavosh crackers

 

 

 

Walk in Group Menu (groups of 10 or more) - $47

 

Today’s Appetiser

 

Entrée (choice of)

The O.G. smoked salmon / rye crumbs / sour crème cheese

Meredith goats cheese ricotta / beetroot / stone fruit / peppered apple (v) (gf)

Tasmanian pacific oysters / mountain pepper dressing (gf)

Pork knuckle terrine / scorched cauliflower / mustard pickled melon (gf)

Mains (choice of)

Southern highlands free range chicken breast “al mattone” / jus gras / condiments

The smoked rump cap / proper red wine jus / condiments

Today’s market fish / fennel / spinach / butter sauce (gf)

Potato gnocchi / cauliflower / pine nuts / spinach / raisins / curry leaf butter / sourdough pangratatto

 

Complimentary sides from the kitchen

barramundi
rump cap
smoked salmon
terrine
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