Easter Sunday Lunch

Entrée choice of:

Char grilled & braised baby octopus w bayleaf, tomatoes, pearl onions & honey GF DF

NSW Yellow fin tuna carpaccio w chives, ponzu, native citrus caviar, brioche & sea urchin butter GFO DFO

Stuffed white cabbage rolls w free range pork mince & rice, paprika, tomatoes in organic chicken broth w yoghurt. GF DFO 

Roasted heirloom carrots w toasted amaranth, holy goats cheese, wild honey, aniseed myrtle oil & buttermilk emulsion V GF 

Mains choice of:

Crispy fried NZ whole red baby snapper w chilli, onion, ginger & sweet soy or red Thai curry GFO DF

Cowra Lamb wellington w red wine jus, chimichurri & watercress 

Porchetta w apple cider glaze & braised beetroot GF DF

Poached rainbow trout w potato tarte fine & horseradish & spinach chantilly

Optional sides

House made bread scroll of the day GFO 6 per serve DF 

Fries w rosemary & sea salt 10 GF DF

Mixed leaf w sunflower seeds, lemon myrtle & white balsamic 12 GF DF 

Steamed Chinese broccoli w beans & shiitake mushroom XO 14 GF DF

Desserts choice of:

Organic NSW Wollombi honey & burnt figs w cinnamon, pistachios & salted caramel ice cream GF

Date & almond tart filled w lemon & coconut custard Vegan 

Baked chocolate terrine w roasted hazelnuts, cherries, coconut brigadeiros & cherry choc ripe ice cream GF

Crêpe suzette w burnt orange, Grand Marnier & vanilla chantilly

Kids Menu

Choice Main of:

Lamb & rosemary pasta bake w beschamel

Crispy calamari w chips & greens

Grilled trout w chips & greens

Dessert choice of:

Choc chop cookies  w vanilla ice cream

Trio of sorbet