OMNIVORE MENU

LATE SPRING

$125pp

First

Farm vegetables, raw and preserved, macadamia nut pesto

Beetroot, goats curd, pecan and toasted rye

Second

Mussels and smoked tomatoes, garlic aioli

Rye and caraway sourdough, cultured butter

Main

Dry-aged beef rump cap, grilled over coals, morel and asparagus butter

Sides

Leaf salad, Lilly Pilly vinaigrette

Ratatouille

Sweet potato with fermented juices

Dessert

Blueberry pie, vanilla custard

VEGETARIAN MENU

LATE SPRING

$125pp

First

Farm vegetables, raw and preserved, macadamia nut pesto

Beetroot, goats curd, pecan and toasted rye

Second

Smoked tomatoes, garlic aioli

Rye and caraway sourdough, cultured butter

Main

Broccoli grilled over coals, pepita miso, morel and asparagus butter

Sides

Leaf salad, Lilly Pilly vinaigrette

Ratatouille

Sweet potato with fermented juices

Dessert

Blueberry pie, vanilla custard