Easter Weekend Menu

We have a 3 course set menu

Sourdough with olive oil +3.5ea

Sydney Rock Oyster, mignonette +6.5ea

Citrus-cured Ocean Trout, pickled fennel, olive tapenade

Cauliflower soup, chickpeas, espelette pepper

Salt and Pepper Squid, Ndjua aioli, lime

Grilled Barramundi, mushroom cream, pickled radish & herbs

Roasted Corn-fed Half Chicken, confit cabbage, brioche sauce

Pumpkin & ricotta Ravioli, brown butter, sage

Potato dauphinoise 14

Leaf salad golden shallot dressing 12

Jersey Milk Pannacotta, berry coulis, chantilly cream

Annabelle’s Carrot Cake, yoghurt sorbet, walnut – pistachio crumble

Cheese, fresh fruit, lavosh and jam

Groups of 8 or more a 5% service charge applies.

15% surcharge on Public Holidays.

Items and prices are subject to change without prior notice.