Menu

served with home made butter and sea salt

natural or with verjus granita and pickled grape

Squid ink tortelloni stuffed with barramundi and scallop mousse served with bisque reduction, confit tomato, dill, chives, shellfish jus and roasted garlic crumb

freshly marinated with carrot and celery escabeche, romesco, Sicilian tapenade

traditional w’ buffalo mozzartella and parmesan

in a rich basil, tomato sauce and parmesan cheese

with lamb, wild mushrooms ragù and chives, finished with parmesan cheese
 

seafood home made fettuccine with mussels, barramundi, octopus, cherry tomatoes, tossed in a light white wine sauce

pork belly served with apricot puree ,choucroute, apple fondant, jus

lamb rack with creamed spinach, Manuka onion marmalade, wild mushrooms, black olive crumb and salsa verde

220g Wagyu beef chargrilled, sprouts, stout pickled onions, roasted cauliflower puree, asparagus, black garlic jus

WA kangaroo backstrap with macadamia puree, braised endive, plum relish, jus

beer battered “goldband” snapper fillet with cut kipfler potatoes, peas, tartar

served with seasonal produce – let the Chef impress you

fresh chilli, whipped lemon butter & puffed quinoa

fresh wild rocket salad seasoned with organic extra-virgin olive oil and balsamic glaze

handcut kipfler fried chips topped with speck

To share, served with pralines and cream, coffee syrup crumb,
fig gel and rum flambé

tiramisu inspired semifreddo served with raspberry jell and fig sorbet

Homemade sorbet, trio of flavours

Home made vanilla gelato topped with a shot of locally brewed coffee

served with summer berry coulis, persian fairy floss and sorbet

served with caramelised banana, walnut praline and vanilla icecream

home made from organic limes