Alto

Entree

• Coffin Bay Oysters 3.5 each

  Shucked to order and served natural with a frozen mignonette granita or alto kilpatrick Serrano ham & roasted tomato ragout

• Rabbit Assiette 26

  1. Rabbit and sage ravioli, petit vegetables and burnt butter jus. 2.Pork and Rabbit rillettes, red cabbage relish and sour dough toast. 3.Herb and rabbit consiomme, free range egg crepe, chive and creme fraiche

• Black truffle souffle 24

  Twice cooked black truffle and gruyere souffle with a manchego and brioche crust

• Trout and Kiwi 23

  Brown sugar and kiwi fruit cured Petuna ocean trout with herb and soda pancakes and szechuan pepper ailoli

• Pork and Veal 25

  Pork belly and veal shank crepinettes, wrapped in Iberico jamon , braised in a roasted roma tomato and honey jus

• Scallop and Pudding 26

  Pan seared Queensland scallops, petit vegetable and veal jus, black pudding sausage and a baby herb and crisp pancetta salad

Mains

• Fish and Potato 37

  Crispy skin market fish, white truffle and potato puree, pine nut and rocket pesto with an anchovy and green olive butter.

• Chicken and Prawn 38

  Corn fed chicken maryland stuffed with a prawn and cream farce, confit chicken rilletes spinach and onion soubise and cider creme viniagrette.

• Lamb and Mint 40

  New Zealand lamb rack on a rosemary confit of potato, sticky mint and pear vinaigrette and sweet potato puree.

• Beef and Pate 42

  Pure grass fed angus loin crusted in mushroom duxelle and chicken liver parfait, potato and onion galette, glace carrot and ginger.

• Pork Two Ways 39

  Salt roasted pork rack, apple and fennel remoulade with mustard onion jam. Twice cooked pork belly, home style piccalilli with toasted sesame seeds

Side Orders

• Green salad 9

  leaf, olive and salsa verde

• Salty beans 9

  confit garlic anchovy and citrus oil and flaky sea salt

• House cut potato chips 9

  with mayonnaise

• Baby chats 9

  Butter fried speck, spiced walnuts and parsley

Five Course Tasting Menu

• Minimum two people 95/140

  or with matching wines

Dessert

• Apple and Tarragon 15

  Apple and tarragon fritters with vanilla ice cream and butterscotch sauce

• Te Hiras' Cocoa Cushion 15

  Valrhona chocolate soufe, with berry and mint sorbet

• Creme Brulee 15

  Baked Tahitian vanilla custard with toffee lid and raisin toast

• Berry Cobbler 15

  Spiced berries topped with vanilla sponge and creme chibous

• Cheese Board 22

  A selection of local and international cheese and flatbread