A la carte Menu
MAINS
Wild Mushroom Gnocchi (VEG GFO DFO) | $35 House made Gnocchi in a rich truffle plus blue beurre blanc crème, exotic wild mushroom duxelle, finished with a hint of aromatic tarragon plus truffle oil. Broad Arrow Pinot Noir
Leek and Asparagus Risotto (VEG V GF DF) | $35 Charred leek and asparagus served in a chive and broccoli sauce,
finished with lemon oil. Pressing Matters R9 Riesling
Pork Belly (GF) | $38 Crispy skin pork belly, paired with pink lady apple and parsnip remoulade, served with a potato puree and a drizzle of red wine jus. Tscharke “A Thing of Beauty” Grenache Kingfish (GF) | $45 Tasmanian Kingfish served on a bed of pickled grapes, dutch cream potatoes, baby capers and green olives, finished with a confit garlic brown butter. Pressing Matters R9 Riesling
Yardstick Sirloin (GF DF) | $45 Grain fed sirloin with a red wine jus, served with creamy potato mash and charred broccolini. Holm & Oak Cabernet Merlot
SIDES
Homemade Damper (DFO) | $14 Served with your choice of chive oil and dukkah or garlic butter.
Rustic potatoes (GF VEG) | $14 Smothered in garlic caper brown butter.
Charred broccolini (GF DF V) | $14 Drizzled in local Lettes Bay honey.
Wild mushrooms duxelles (GF VEG) | $14 Served with creamy celeriac and cauliflower puree.
A surcharge of 10% applies on weekends & 15% applies on public holidays.
DF Dairy Free | GF Gluten Free | Veg Vegetarian | V Vegan DFO Dairy Free Option | GFO Gluten Free Option | VO Vegetarian Option
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