Dinners resume on Saturday nights!

BARE BONES SOCIETY

Chefs table $59pp

Matched wines $30pp

Danny’s Bread with whipped Meander Valley butter

Salumis of wagyu bresaola and capocollo by Quattro Stelle with pickled local cucumber, pickled guindilla and lavosh crackers

Warm marinated olives in orange zest and garlic, Isaac’s thyme and rosemary

Marinated local heirloom ox heart tomato and basil salad with Vannella Dairy buffalo milk labneh

2020 Two Tonne TMV Chardonnay | TAS

Roast lamb rump with sautéed nettles and cavalo nero, caramelised shallot, romesco, charred broccolini and lemon and olive oil split jus

Mixed leaf salad with figs, vincotto dressing, shaved 3 month aged single origin milk curd by Vannella Dairy

Roast kipfler potatoes with garlic, Isaac’s rosemary and thyme and crispy prosciutto

2020 Two Tonne EST Pinot Noir | TAS

Apple and cinnamon strudel scroll infused with Tasmanian Lark Whiskey and vanilla anglaise

2020 Frogmore Creek Iced Riesling | TAS

Please speak to the team about V and GF options

Additional bread $5pp

2020 Two Tonne TMV Chardonnay $14 | $65

2020 Two Tonne EST Pinot Noir $14 | $65

2020 Frogmore Creek Iced Riesling $13 | $60