OMNIVORE MENU

LATE AUTUMN

$125pp

First

Farm vegetables, raw and preserved, macadamia nut pesto

Rye and caraway sourdough, cultured butter

Second

Shitake and ginger custard, kelp butter sauce

Bay lobster and trout ravioli, braised fennel, celeriac puree

Main

Dry-aged ribeye of beef grilled over coals, sauce bernaise

Sides

Barbecued cabbage, lilly pilly dressing

Buttered Swede

Leaf salad vinaigrette

Dessert

Roast pear, brown butter parfait, finger-lime and fig marmalade

VEGETARIAN MENU

LATE AUTUMN

$125pp

First

Farm vegetables, raw and preserved, macadamia nut pesto

Rye and caraway sourdough, cultured butter

Second

Shitake and ginger custard, kelp butter sauce

Baby capsicum, braised fennel, celeriac puree

Main

Roast carrots, lentils vinaigrette, yoghurt

Sides

Barbecued cabbage, kraut dressing

Buttered Swede

Leaf salad vinaigrette

Dessert

Roast pear, brown butter parfait, finger-lime and fig marmalade