




|
| menus: dinner |
All Prices are GST Inclusive |
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| entrees |
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Sydney rock oysters natural, eschallot vinaigrette |
15 / 28 |
Sydney rock oysters kilpatrick |
20 / 32 |
| sydney rock oysters topped with bloody mary jelly & celery salt |
20 / 32 |
| Slow cooked baby octopus, sofrito sauce, baby herbs & black pudding |
16 |
| Salt & pepper soft shell crab, coriander & cucumber salad |
22 |
| Crocodile carpaccio, bush tomato, pepperberry crème fraiche & lemon aspen |
17 |
| Kangaroo tartar, avocado cream & damper bread crostini |
16 |
| Milk braised pork belly, sautéed pears & apple puree |
17 |
| Citrus cured salmon, herb cream, lotus crisps & pickled cucumber |
17 |
| Goats cheese mousse, Balsamic vinegar jelly & cumin tuile |
15 |
| Smoked ham hock terrine, pea velouté, parsnip puree |
17 |
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| sides |
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| Rocket, parmesan & caramelised balsamic |
12 |
| Confit garlic & coriander on Turkish |
7 |
| Char grilled damper, lemon myrtle olive oil, bush tomato relish & marinated olives |
12 |
| Sea salt chips |
8 |
| Rissole potatoes |
9 |
| Sautéed vegetables |
9 |
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mains |
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| Salted blue eye cod fillet, mussel & clam chowder & wilted spinach |
30 |
| Seared barramundi fillet, pernod & bay leaf braised onion, oxtail beignet |
32 |
| Crispy skin salmon, open ravioli of prawn & bisque foam |
30 |
| Baked whole baby snapper, warm kipfler potato, French bean & olive cheek salad |
31 |
| roast flathead tail, lightly spiced lentils & pancetta crisp |
31 |
Duck breast, cassis braised red cabbage, sautéed duck livers, star anise jus
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34 |
| Pan seared Calf’s liver, dauphinoise potatoes, puy lentil vinaigrette, tarragon crisps & onion rings |
29 |
| Char grilled Kangaroo loin, braised shank croquette & bunya nut puree |
29 |
Slow braised blade beef, king brown mushroom cappuccino, buttered savoy cabbage, garlic crisps
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36 |
| lamb navarin, white anchovies, baby carrots & turnip |
30 |
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| chefs: wayne farmer & david lee |
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10% surcharge on Sundays and public holidays
We accept Visa, Mastercard and BankCard |
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