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ENTREE
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Oysters Natural
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15 / 30
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Oysters with Mirin, Ginger & Fingerlime Pearls
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16 / 32
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| Oysters with Tempura, Wasabi Aioli & Dipping Sauce |
16 / 32 |
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Sugar Cured Salmon, Potato Rosti, Cucumber, Baby Capers, Horseradish Cream
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20
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Goats Cheese Soufflé with Roast Beetroot, Watercress & Orange, Walnut Dressing
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19
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| Chermoula spiced Tiger Prawns, Hazelnut Quinoa, Tzatziki, Gwyder Grove Extra Virgin Olive Oil |
24
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| Warm Duck Leg, Grilled Pear and Winter Leaf Salad, Saba Dressing |
19
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| Grilled Squid, Lemon, Fennel & Dorrigo Fetta with Verjuice Dressing |
18 |
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| MAINS |
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| Chargrilled green peppercorn Eye Fillet, caramelized Tomato Tart, Parsnip & Artichoke Puree, Shiraz Jus |
33
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| Crispy skin Pork Belly crushed Kipflers, Sauerkraut, sweet Cucumber and spiced Prunes |
29
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| Vegetable claypot, Chickpea and Kumera Ragout, Almond Cous Cous, herbed Labneh, Date and Lime Pickle |
29
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| Grana Padano crusted Salmon Fillet, White Bean and Pancetta braise, preserved Lemon Gremolata |
32
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| Roast Lamb Rump, Olive Polenta, spiced Eggplant Compote |
33
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| Pistachio Dukkah dusted Chicken Breast, frenchstyle Green Lentils, roast Pumpkin, Pomegranate dressing |
30
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| SIDES |
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| Steamed Chats, Horseradish Cream and Chives |
7
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| Seasonal Vegetables, Gwyder Grove Olive Oil |
7
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| Dressed Green Salad |
7 |
| Ciabatta Bread with roast Garlic or Oil/Balsamic |
6
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| DESSERTS |
Tangello Creme Brulee with Muscavado & Pistachio Shortbread
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14 |
Steamed Ginger Pudding with Rhubarb & Cointreau compote, Orange Blossom clotted cream
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14 |
| Chocolate Mousse in a Walnut Tartlette, with poached Pear & Mandarin syrup |
14 |
| Vanilla Bean Risotto with candied Lemon Confit |
14 |
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Warm Chocolate Fondant with caramelized Fruit Compote, Frangellico White Chocolate sauce
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14 |
| Cheese Plate with Accompaniments |
20 |
| Cheese by the Piece with Accompaniments |
10 |
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| Tobys Estate Coffee |
4 |
| Tobys Estate Teas and Herbal Infusions |
4 |
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| Corkage - $7 per Bottle |
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| Sunday & Public Holiday Surcharge - 10% |
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| One Bill per Table Please |
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