Alto

Entree

• OYSTERS 3.5 each

  Shucked to order and served natural with a frozen mignonette granita on the side

• SOUP OF THE DAY 16

  Served with a fresh made brioche bun

• SOUFFLE 24

  Twice cooked frech onion and black truffle, gruyere and parmesan cheese souffle

• SCALLOP AND SERRANO 24

  Grilled QLD scallops, celeriac remoulade, champagne and veloute and crisp serrano ham

• CRAB PUDDINGS 24

  Blue swimmer crab and roast ginger bread and butter puiddings, citrus pickled shallot

• FENNEL AND CUCUMBER 24

  Cumin battered fennel chips,cucumber and chilli aioli, tomato and sea salt fondue

• SPINACH AND EGG 24

  Slow cooked free range egg crisp spec glass, spinach and parmesan puree

• SALMON AND COURGETTE 24

  House smoked salmon and dill rillettes, courgette and fennel salad, watercress vinaigerette

Mains

• LAMB AND MINT 38

  Braised lamb shank crepinette, green pea and mint risotto, truffle oil and veal jus

• PORK DUO 38

  Twice cooked pork belly, pork and pepper rillettes, cider honey glaze, green lentil and red wine ragout

• DUCK AND LIVER 38

  Port braised duck leg, chicken liver and cognac pithivier, carrot and celery salsa, tawny port jus

• FISH AND LIME 38

  Crispy skin market fish, cucumber and tahitian lime salsa, white truffle mash, burnt butter vinaigerette

• CHICKEN AND TARRAGON 38

  Chicken and tarragon galantine, sherry and thyme veloute, parsnip and shallot ragout, herb gnocchi and jus

• BEEF AND FOIS GRAS 38

  Aged Angus tenderloin, grilled foi gras, wilted rocket, pomme puree and shiraz bearnaise

• WAGYU AND TRUFFLE 38

  2OO gram AAco wagyu striploin 6+, anise scented bacon, potato and sage roesti, black truffle butter

Side Orders

• Green salad 9

  green leaf, dill and cariole olive salad

• GREEN BEANS 9

  Green bean, spec and blue cheese butter

• HOUSE CUT POTATO CHIPS 9

  house cut potato chips with pink salt & roast garlic aioli

Degustation

• Minimum two people 95/140

  or with matching wines

Dessert

• PEAR AND CARDOMON 15

  Green pear and cardomon syrup tarte tatin, vanilla bean and honey ice cream

• CHOCOLATE AND RASPBERRY 15

  Warm chocolate souffle, fresh raspberry salad, sesame glass praline

• MANDARIN AND RUM 15

  Mandarin steamed pudding, orange and clove jelly, white rum and cinnamon ice cream

• APPLE AND CUSTARD 15

  Apple and nutmeg doughnuts, hot vailla custrad, poached strawberry salsa

• Cheese Board 22

  A selection of local and international cheese and flatbread

• Please note

  all menus are subject to change without notice