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dinner

starters
Parsnip Soup with pickled mustard seeds and espresso crème fraiche				10.50
Salad of Herby lentils, Green beans, avocado, Toasted Pecans and Baby Gem with pomegranate molasses and avocado oil vinaigrette				11
Mushroom Ceviche with miso aubergines and ginger ponzu sauce				11
Marinated White Anchovies on Quinoa Croquettes with spicy saffron aioli				11
Grilled Scallops with sweet chili sauce, crème fraiche and green plantain crisps				15.50
Fried Hama Hama Oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce				14.50
Grilled Kangaroo on a Coriander Falafel with lemon tahini sauce and green pepper relish				13.50
Wild Boar and Foie Gras Terrine with kumquat chutney and a watercress salad				12.50
Grilled Kobe Beef Tongue with an aubergines-cumin relish and a pita bread puree				12
Pan-seared Foie Gras on Spiced French Toast with mango chutney, maple glaze and crispy bacon				19.50
mains
Mushroom and Ricotta Tortellini with tuscan kale, creamy fennel and a black garlic puree				21
Pan-seared Tasmanian Sea Trout with carrot-cardamom puree, hibiscus braised fennel, chick peas and edamame				27
Roasted Chatham Cod with manila clams, crispy potato, sesame wakame salad and smoked uni cream				30
Pan-roasted Duck Breast with sesame soy dressing, cassava chips, wokked bok choy and pickled				27
Szechuan Crusted Tenderloin and Roasted Belly of Berkshire Pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth				28
Braised Lamb Shoulder with maple rutabaga puree, fregola sarda and smoked almond granola				28
Grilled New Zealand Venison Loin cabrales dumplings, oyster mushrooms and salsa verde				30
sides
Steamed Edamame				6
Green Leaf Salad				7
Crispy Brussels Sprouts with lemon miso sauce and aleppo pepper				8
Sweet Potato Miso Mash				6
dessert
A Selection of Spanish Farmstead Cheeses plate of 4-caña de cabra, l’alt urgell, roncal, and la peral				14
Plate of 6-with the Addition of Vare and Torta del Casar				19
Chocolate Hazelnut Panna Cotta with candied kumquats and smoked paprika tuille				9
Sticky Toffee Pudding with armagnac ice cream and hot caramel sauce				9
Mascarpone with a citrus salad and basil orange sorbet				9
Hokey Pokey Ice Cream with passionfruit caramel sauce and a ginger snap				9
Spiced Pear Crumble with miso cheddar ice cream and pomegranate seeds				9
Public Chocolate Plate				10
Four Sorbets				10
Six Sorbets				15
Public Dessert Sampler 3 small desserts				16

brunch

Freshly Baked Scone or Muffin with preserves				3.50
Lamingtons Stuffed with strawberries and cream				3.50
Granola, yogurt, Honey and Dried Fruit				6
Green Leaf Salad				6.50
Tropical Fruit Salad with rosewater and sweet tahini yogurt				6.50
Turkish Eggs two poached eggs on greek yogurt with kirmizi biber butter				8.50
Salad of Herby lentils, Green beans, avocado, Toasted Pecans and Baby Gem with pomegranate molasses and avocado oil vinaigrette				10
Coconut Pancakes with fresh ricotta, mango salad and ginger-lime syrup				11
Black Pudding Waffles with red wine poached pears and whipped foie gras butter				13
Fry-up two eggs (poached, scrambled or fried) on sourdough toast with slow roast tomatoes and buttered mushrooms				11
With Bacon Add				2
Tea-smoked salmon, Spinach and Poached Eggs on Toasted Sourdough with yuzu hollandaise				14
Grilled Venison Burger on a Miso Bun with tomato chili jam and cassava chips				14
Set Price Brunch includes one item from above, one brunch cocktail and coffee or tea				22
sides
Grilled Chorizo				5
Buttered Mushrooms				3.50
Quinoa Hashbrowns				4
Cassava Chips with dipping sauces				5
Toast Served with jam				3.50
dessert
A Plate of Spanish Cheeses				14
Assortment of Four Sorbets				8
Hokey Pokey Ice Cream with passion fruit caramel sauce				7.50
Sticky Toffee Pudding with armagnac ice cream and hot caramel sauce				7.50
Public Chocolate Plate				7.50
sunday supper
1. Smoked Coconut Laksa with peekytoe crab, pickled black trumpet mushrooms and thai basil
2. Wild Boar and Pistachio Terrine with creamy savoy cabbage and brandied cherry
3. House Cured Tazmanian Sea Trout with fennel puree, blood orange and a black pepper crackerbread
4. Roasted Duck Breast with whipped foie gras, celery root salad and charred grapefruit
5. Spiced Chocolate Cake with hibiscus foam and almond brittle ice cream

drinks

over ice
Pear and Lemongrass Fizz 42 below vodka, pear juice, lemongrass, lemon juice and sparkling wine				13
Guava and Red Chili Margarita tequila infused with red chili, lime juice, orange liqueur and guava purée				13
Hibiscus Whiskey Sour bourbon, hibiscus syrup, bitters and lemon				12
Manuka Mule honey 42 below vodka, lemon, fresh ginger, agave and a splash of soda				12
served up
Cucumber & Lemon Martini bombay sapphire gin cucumber, lemon and vermouth blanco				14
Bold Fashioned bourbon, maraschino cherry liqueur, orange juice, bitters				13
wine cocktails
St. Thyme thyme and rosemary infused st. germain, paul du coste blanc de blanc				11
Fig & Vanilla Bellini fig, vanilla and sparkling wine				12
draught beer
Lagunitas Czech Style Pilsner california			(1/2pt) 5	pint 9.50
bottled beer
Tiger Lager singapore				7.50
Cooper’s Sparkling Ale australia				8
Young’s Double Chocolate Stout england				9
Peak Organic Winter Session Ale maine				10
Tuatara India Pale Ale new zealand				11
Moa Blanc new zealand				13
hot drinks $12
Bourbon Steamer bourbon, vanilla, steamed milk and cinnamon
Spiced Rummy Cider gold rum, hot cider, maple and cloves

wine by the glass

sparkling wine & champagne
Paul Du coste, brut, Nv salon de provence, france				10
Dibon, Cava rosado, Nv penedes, spain				13
Champagne, Pol Roger "extra Cuvée de réserve", brut, Nv épernay, france				20
white
Zierfandler stadlmann "anninger", 2008 (thermenregion, austria)				11
Sauvignon Blanc wither hills, 2010 (marlborough, new zealand)				12
Pinot Gris man o’ war, 2008 (ponui island, new zealand)				13
Chardonnay te awa, "left field", 2007 (hawkes bay, new zealand)				13
Riesling petaluma "hanlin hill", 2008 (clare valley, australia)				14
red
Bonarda zuccardi "serie a", 2008 (mendoza, argentina)				10
Merlot/cabernet Sauvignon te awa "boundary", 2004 (hawkes bay new zealand)				13
Pinot Noir stone crop, 2009 (martinborough, new zealand)				14
Shiraz jim barry "lodge hill", 2008 (clare valley, australia)				16

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