Entree

Pecorino budino, bottarga, sourdough crumb, green oil
Risotto Milanese, kangaroo tail ragù
Warm borlotti bean salad with bay bugs, stinging nettle and bisque sauce

Main

‘Riverina’ Black Angus, cime di rapa, prune sauce, ‘Glendale’ hazelnuts 
Free-range Berkshire pork, pumpkin puree, salsa verde
Crispy skin ‘Aquna’ Murray Cod, bean salad, young garlic puree

Dessert

Warm pistachio torte, spiced milk, winter citrus
Crème caramel with fresh blood orange
‘Junee’ Licorice semifreddo, poached apple, milk meringue

Optional Cheese Course

Duo or trio of cheeses, our honey, condiments

Seasonal Sides