OYSTERS

6 oysters shucked to order and served natural with a frozen mignonette granita on the side
Souffle

Twice cooked gruyere and roasted mushroom souffle
Kangaroo and Pea

Kangaroo pithivier, green peas and merlot jus
Chicken and Coconut

Coconut poached chicken breast, coriander, mint, lime, peanuts and chilli jam
Fettuccini and Crab

Saffron fettucini, mud crab, confit tomato, basil and chilli oil
Duck and Pork

Duck breast and pork terrine, pickled cherries, and house bread
Vegetarian

Salad of roasted baby beetroot, ash covered goats curd, baby cos lettuce, pickled pear and candied walnuts
2 courses $65 per person, 3 Courses $75.00 per person

Pork and Apple

Slow cooked crispy skin pork belly, roasted apple, celeriac remoulade and vichy carrots
Duck and braised Cabbage

Salt roasted duck breast and confit leg served medium with agrodolce, juniper jus
Fish and Broad Beans

Pan roasted market fish, confit potatoes, shellfish broth and broad beans
Beef and Brandade

Fillet of Black Angus, brandade potato and asparagus tips
Veal and Mushrooms

Pan seared sage studded veal loin, wild mushroom ragout, madeira sauce
Vegetarian

Ricotta, basil and leek canneloni, fresh tomato sauce, with grilled Crystal Bay king prawns - $10 supplement

Alto