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Entrée

Pho rolls with forest mushroom, tofu and sprouts 12.90

Crumbed lamb brains with horseradish cream, and cheddar cheese 13.90

BBQ duck pancake with hoisin sauce, cucumber and mixed herbs 13.90

Duck liver & Cognac Pate’ with rose’ jelly 15.90

Mains

Confit of duck with French puy lentil ragout, crispy smoked bacon & duck jus 30

House-made potato gnocchi with creamy walnut and Roquefort sauce 29

Crispy skinned wild-caught Barramundi in Vietnamese style broth, mixed mushroom and fresh herbs 31

Crispy Berkshire pork belly with chilli caramel sauce, roasted red cabbage puree & charred broccolini 32

Sides

French fries 7

Broccoli with toasted almond 9

Dessert

Crème Brulee 12.90

Chocolate mousse 12.90

Crepe Suzette with vanilla beans ice cream 12.90

Verrine of lime curd, seasonal fruits, coconut jelly and mango sorbet 12.90