*Menu is subject to change.

Mains $32

Spring Bay Mussels

swiss brown mushroom – sautéed eschallot – crème fraiche – apple cider – baguette

Pan Roasted Blue Eye trevalla

braised fennel & Leek – poire william veloute – vongole

Crisp Skin Duck Breast

aromatic red curry – lychees – peanut – coriander  – sweet coconut rice

Veal Saltimbocca Roulade

provolone cheese – sage – tomato – cauliflower puree – speck jus

Angus Rib Eye Fillet $36

truffled mushroom – caramelised eschallot – blue cheese – potato gallette – pedro ximinez jus 

Side Dishes

Roma tomato, bocconcini & kalamata olive salad

Rocket, watermelon & pistachio salad

Triple cooked hand cut chips with roasted garlic & rosemary

Sugar snaps, snow peas with sea salt & olive oil