Entree

Tagliatelle with ‘Myee’ quail, chestnut and parmigiano
Kangaroo tartare, pickled beetroot, mayonnaise
Warm borlotti bean salad with scampi, stinging nettle and bisque

Main

‘Riverina’ Black Angus, cime di rapa, persimmon 
Free-range Berkshire pork, jerusalem artichoke, radicchio
‘Aquna’ Murray Cod, nasturtium, fermented chilli, broth

Dessert

Peach, lemon sorbet, white chocolate, cookie crumb
Vanilla baked cheesecake, local strawberries
‘Junee’ Licorice semifreddo, plum, milk meringue

Optional Cheese Course

Duo or trio of cheeses, our honey, condiments

Seasonal Sides