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set menu dinner
| 3 Courses - $70 |
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| 2 Courses - $55 |
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ENTRÉE
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| Sugar Cured Salmon, Potato Rosti, Cucumber, Baby Capers and Horseradish Cream |
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Squid, Fennel & Chilli Salad with Marinated Fetta, Verjuice Dressing
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Panchetta & Pork Fillet, Mango Sambal, Watercress Macadamia Salad
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| Pressed Terrine of Smoked Tomatoes, Petit Ratatouille Salad & Goats Curd |
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MAINS
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| Panchetta wrapped Salmon Fillet, Soba Noodles, Pickled Ginger & Star Anise Broth |
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| Chargrilled Eye Fillet, Caramelized Onion & Tomato Tart, White Bean Skordahlia, Shiraz Jus |
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| Spiced Chicken Fillet, Perfumed Pumpkin Cous Cous Crushed Pistachio & Tahini Pomegranate Dressing |
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| Marinated Tempeh, Sweet Potato & Lotus Root, Cucumber Coriander & Snow Peas, Chilli Cashew Dressing |
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| DESSERTS |
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| Chocolate Fudge Tart, Caramel Sauce, Toasted Peanut Labna |
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| Chai Panna Cotta, Honey & Orange Dressing, Lotus Root Crisps |
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| Strawberry & Rosewater Meringue, Vanilla Bean Ice Cream |
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| Cheese Plate with Quince Paste and Lavosh |
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| Tobys Estate Espresso Rico Coffee |
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| Corkage - $7 per bottle |
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| Sunday and Public Holiday Surcharge - 10% |
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| One Bill per Table Please |
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