Dinner

• Brunch menu
• Dinner menu

dinner, bar menu 6pm - 10pm

• Black olive nachos & Holy Goat curd with herbs
  
• Saganaki Greek cheese, pickled carrots, rocket & citrus
• Warm artichokes, pullet egg & shaved parmesan
• warm sea salt focaccia, organic vegetable dips & Mt Zero olives
• Istra prosciutto, white peach, radish & watercress
• Hot & sour tomato broth, broad beans, coriander & fine egg noodles
• Pork belly, blood orange sauce, black sausage, pickled rhubarb & fennel salad
• Chive & goat cheese soufflé, aromatic bisque, scorched onion, asparagus
  
• Pan fried potato gnocchi, early summer vegetables, pecorino
• Paella of braised wild shot rabbit, Istra chorizo, tomato, green olives
  
• Seared venison fillet, tamarind & chilli, peas, sweet potato, herbs
• Seared lamb fillet & crumbed asparagus, English spinach, caponata
• Roast Glenloth chicken, pumpkin, bacon & artichokes, Malmsey sauce

cheese

• Brillat Savarin, luscious creamy and slightly sour triple cream brie cheese from Normandy, France; comes with Medjool dates & toasted sourdough
• Meredith goats milk Blue from Victoria, pale and well marbled with a soft lingering mustiness; comes with pear, sweet pickled fennel & toast

Dessert

• Canoli filled with berries & cream
  
• Belgian chocolate pudding & berry fool, white chocolate & raspberry ice cream
• Spice roasted pineapple cutlet, banana fritter, ginger & vanilla bean ice cream
• Cheesecake of Holy goat fromage fraise, peaches & orange confit
• Night cap; Frangelico on ice with lots of lemon