Menu
Pan-fried potato gnocchi with fonduto sauce and a mushroom and thyme ragu (VG)
24 hour marinated oyster blade with fresh egg pasta and pan fried broccolini
Jerk-style chicken with braised quince and black Australian lentils (GF)
Snapper escabeche with baby Dutch cream potatoes and crusty grilled bread
Braised rabbit sugo with green olives, capers and pappardelle
Confit duck leg on spiced lentils with vinegar leeks (GF)
Chermoula lamb with roast pumpkin, chick peas and yoghurt, served with date and pistachio couscous (GF option)
Spiced stir-fried vegetables with tamarind dressing and crushed peanuts (GF)
Rare seared salmon on sauce Caponata (GF)
Mild vegetable and coconut curry on sticky rice (V) (GF)