Marinated fingerling potatoes
Holland leeks, poached quail’s egg, prosciutto
$13

Asparagus velouté
braised morels, elephant garlic
$14

Octopus terrine with Kalamata olives
crisp potatoes, pickled shallots, sauce vierge
$16

Roasted sea scallops
heirloom tomatoes, English peas, marjoram velouté
$17

Tortellini of beef short rib
escarole, trompette royale and dashi
$15

Crispy belly of pork
house made kimchi, pickled ginger and cilantro
$18

Pan fried Tasmanian ocean trout
butternut squash, gnocchi, brown butter vinaigrette
$19

Yuzu glazed sablefish
sweet turnips, aged soy, nori rice cracker
$18

Classic bouillabaisse Marseilles
fennel, garlic crouton, sauce rouille
$22

Carnaroli risotto of parsley
preserved lemon and mascarpone
$18

Roasted chicken breast
spring morels, pickled ramps, new potatoes
fiddlehead ferns, thyme jus
$18

Dry aged strip loin 8 oz
creamed spinach, pommes anna
$38

Braised lamb shoulder
confit kidney, celeriac purée, autumn vegetables
$24

Chef's Five Courses - $70

Asparagus velouté
braised morels, elephant garlic

~

Marinated fingerling potatoes
Holland leeks, poached quail’s egg, prosciutto

~

Roasted sea scallops
heirloom tomatoes, English peas, marjoram velouté

~

Pan fried Tasmanian ocean trout
butternut squash, gnocchi, brown butter vinaigrette

or

Dry aged strip loin
sunchoke purée, pommes anna, roasted portobello

~

Valrhona chocolate fondant
green cardamom caramel, sea salt and almond ice cream

or

Vanilla custard with citrus fruits
brown sugar oats and mandarin sorbet

$70