Author: Jade Machin

Friday 19 August 2022 and Saturday 20 August 2022

Sittings available: 5pm (off by 6.30pm), 530pm (off by 7pm), 630pm and 7pm

Call +61 7 37155571 to reserve your table

4th & 11th December Chefs Table Menu below

18 December Chefs Table Menu below

$59pp Chefs Menu | Matched wines $35pp

Starters

Three cheese arancini with truffle & lemon aioli
Roast tomato bruschetta
Prosciutto with warm marinated olives
Garlic and rosemary foccacia with olive oil

2021 Breakfree Bliss Bomb Chenin Blanc Pet Nat, Swan Valley WA

Second course

Baked gnocchi with tallegio and truffle
Potato gnocchi with crab & prawns in roast tomato sugo
Gnocchi with roasted & puréed pumpkin, goats cheese, caramelised onion, candied walnuts and crispy prosciutto
Panzanella salad

2020 Two Tonne EST Pinot Noir, TAS

Dessert

Brûléed lemoncello donuts

Frogmore Creek Iced Riesling, Tasmania

It’s a new fortnight with a new menu as we continue to head up the South American coastline. As always, it’s essential to book early and we can accommodate vegetarian and gluten free peeps with 24hrs notice Unfortunately we cannot accommodate dietary requests on the night.

Chefs Table $59pp | Matched Wines $30pp

Starters

Spiced corn chips
Gazpacho with grilled local prawn
Jamon and manchego truffle on toasted brioche
Scallop and tomato escabeche with confit tomato
Beetroot & goats cheese capaccio, apple, radish, dill & walnut

Main

Main chargrilled citrus marinated chicken and pulled pork shoulder with crispy chorizo braised in chipotle and adobo, served with warm wheat and blue corn tortillas

Fennel, apple and cabbage slaw, avocado, heirloom tomato and pickled onion salad

Dessert

White chocolate & salted caramel torte, with an Ecuadorian organic dark chocolate mousse and crumbled almond nougatine 

$59pp Chefs Menu | Argentinian inspired | 4th & 11th September 2021

Starters

Provoleta with house made seeded lavoche

Kingfish tartare, salsa verde, toasted sourdough crouton, tomato salsa, pickled onions

Baked scallop with herb and lime dressing

Shaved prosciutto with melon and toasted sourdough

Main

Beef Steak chimichurri

BBQ corn with parmesan, roasted pumpkin seed, lime and cayenne pepper mayonnaise

Orange, fennel and radicchio salad

Dessert

Orange scented creme Catalan, praline, orange and mint salad, almond and thyme sweet bread

$59pp Chefs Menu

First wave

Scallop & prawn dumplings with chilli black vinegar
‘Salt and pepper’ chicken wings
Spring rolls with fried pork, water chestnuts & herbs

Second wave

‘Gua bao’ steamed buns with fillings & accompaniments 
(pickles, peanut & shallot dressing): 

– Crispy pork belly
– Roasted duck breast with plum sauce
– Red vinegar eggplant

Third wave

Red braised sticky beef ribs
Kailan with oyster sauce, fried garlic & shallot
Steamed ginger rice

Dessert

Deep fried coconut ice cream, banana with chocolate sauce

$59pp

$59pp Chefs Menu

– Sweet sticky pork, pineapple & betel leaf

– Thai crab salad, coconut cream green curry, Thai basil oil, fried wontons

– Tartare of wagyu beef, laksa flavours, sago & sesame crackers

– Scallop & prawn stuffed crispy chicken wings, green chilli & spiced salt

– Dry red curry kingfish with lychee & roasted cashews on crispy rice cake

– Crisp pork belly, chilli caramel rice vermicelli, herbs & cos lettuce, nahm jim

– Grilled lemongrass & turmeric wagyu beef, chilli jam & som tum

– Steamed jasmine rice

– Pandanus leaf & coconut baked custard,palm sugar caramel, roast coconut ice cream
& puffed black rice

Super excited to welcome back our Modern Asian menu month kicking off this Saturday! This fortnight we are focusing more on Japanese flavours so make sure you book in quick peeps 🙂 Click below to view the current menu.