Summer Lunch Menu
Available 12:00 until 15:30 Tuesday to Sunday
Serves 2 - 3 people
Mussels with white wine broth, crispy bacon and fresh herbs. Pairs with Sauvignon Blanc.
285
365
Seared Patagonian squid with charred tomato and spring onion salsa. Pairs with Pinot Noir.
Burrata with stone fruit, cucumber, preserved lemon dressing and toasted coriander seeds. Pairs with Chardonnay and Pinot Noir.
250
Broccolini and green beans with parmesan vinaigrette and roasted pistachios. Pairs with Sauvignon Blanc.
250
B’Bos trout with green olive salsa verde. Pairs with Chardonnay and Pinot Noir.
395
Carbonara-style tagliatelle with Stonehouse Camembert. Pairs with Pinot Noir.
200
Grass fed-beef tartare with sun-dried tomatoes, tomato vinaigrette and basil. Pairs with Chardonnay and Pinot Noir.
175
Garlic parmesan fries
75
Garden rainbow baby carrot with lime, sesame and coriander. Pairs with Red Blend.
160
340
Charred ribeye with Caesar dressing, wild rocket and Parmesan shavings. Pairs with Syrah and Red Blend.
335
Lamb rump with spiced labneh and fennel slaw. Pairs with Syrah and Red Blend.
Contains Allergens. Please inform us if you have any food allergies or dietary restrictions.
Made with FlippingBook Online newsletter maker