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lunch

2 Courses $28 / 3 Courses $35

starters
Seared Yellowfin Tuna steamed sea beans, wasabi mayo and soy vinaigrette
Maine Lobster bisque maple syrup, star anise and braised daikon
Salad of Confit Fennel and Beetroot fresh ricotta and candied walnuts
Terrine of ‘tête de veau’ Caramelized Sweetbreads green bean salad
Tortellini of Beef Short Rib escarole, trompette royale and dashi
mains
Carnaroli Risotto of Lovage steamed mussels, broad beans, chives
Pan Fried Sablefish braised leeks, smoked eel and red wine sauce
Pan Fried Tasmanian Ocean Trout orzo and fennel heart cassoulet, peekytoe crab
Roasted Breast of Amish Chicken bulgar wheat with braised leg, shitake, tarragon jus
Aged Ribeye (10 oz) pea shoots and pickled black radish salad				suppl 5
desserts
Crème Fraîche Panna Cotta market berries, rooftop honey and strawberry sorbet
Carrot Cake with cream cheese frosting, walnut praline ice cream
Valrhona Chocolate Fondant green cardamom caramel, sea salt and almond ice cream
Lemon Quark Cheesecake with strawberry gelée and pistachio ice cream
a la carte
Seared Yellowfin Tuna steamed sea beans, wasabi mayo and soy vinaigrette				15
Salad of Confit Fennel and Beetroot fresh ricotta and candied walnuts				13
Maine Lobster Bisque maple syrup, star anise and braised daikon				13
Terrine of ‘tête de veau’ caramelized sweetbreads, green bean salad				15
Sautéed Sea Scallops chorizo, orange and white onion compote				17
Tortellini of Beef Short Rib escarole, trompette royale and dashi				15
Fluke Roasted on the Bone english peas, bacon and smoked garlic				18
Pan Fried Tasmanian Ocean Trout orzo and fennel heart cassoulet, peekytoe crab				18
Roasted Maine Lobster black barley, baby zucchini and shitake mushrooms				24
market specials
Carnaroli Risotto of Lovage steamed mussels, broad beans, chives				20
Roast Breast of Duck caramelized plums, sweet corn and red chili sauce				24
Dry Aged Strip Loin (brandt beef) 8 Oz creamed spinach, pommes ann				38
Roasted Berkshire Pork Chop and Braised Belly pear and saffron chutney				32
desserts
Crème Fraîche Panna Cotta pineapple tartar and thai curry ice cream				9
Carrot Cake with cream cheese frosting, walnut praline ice cream				10
Mango Parfait pine nut brittle and douglas fir sorbet				11
Concord Grape Crémeux homemade yoghurt, olive oil gelato and granola				11
Lemon Quark Cheesecake with strawberry gelée and pistachio ice cream				11
Valrhona Chocolate Fondant with green cardamom caramel, sea salt and almond ice cream				11
Ice Cream and Sorbets				9
Selection of Farmhouse Cheeses				16
Coffee and Teas				6
chef's menu - five courses $70
Per Person
Maine Lobster Bisque maple syrup, star anise and braised daikon
Salad of Confit fennel and beetroot fresh ricotta and candied walnuts
Sautéed Sea Scallops chorizo, orange and white onion compote
Pan Fried Tasmanian Ocean Trout orzo and fennel heart cassoulet, peekytoe crab
Dry Aged Strip Loin sunchoke purée, pommes anna, roasted portobello
Valrhona Chocolate Fondant with green cardamom caramel, sea salt and almond ice cream
Mango Parfait pine nut brittle and douglas fir sorbet

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