Ricotta dumplings with mizzuna and caramelised vinegar dressing	18.50
Skewered garlic prawns, iceberg and red pepper mayonnaise	21.50
Lightly smoked trout with pickled beetroot and shiso	19.50
Shiitake mushroom broth with duck and plum spring roll	19.50
Chicken liver pate with caperberries and balsamic dressing	18.50
Oxtail and bone marrow pie with rainbow chard and watercress	26.50
Semolina rag pasta with duck liver, cauliflower and bacon	26.50
Steamed Boston Bay mussels with chips and tabasco	26.50
Salt and pepper squid with cucumber, mint and red pepper relish	26.50
Rice noodle with chilli asian greens and tamarind sauce	28.50
Long pasta with freshly shaved New South Wales truffles	36.50
Steamed silver dory in Chinese cabbage with crab and chervil sauce	31.50
Grilled game fish with braised fennel and saffron ravigote	33.50
Seared salmon with crushed celeriac, lemon mustard dressing	32.50
Roast pheasant with parsnips and bread sauce	35.00
Braised lamb with polenta and baby vegetables	32.50
Pork Crepinettes with wilted spinach and white bean cassoulet	31.50
Grain fed scotch fillet with jerusalem artichoke and caramelised onion	34.50
Fine green salad	7.00
Nicola potato with garlic butter	7.00
Brussels sprouts with hazelnuts	7.00
Brûlée with poached quince and brandy snap	12.50
Honeycomb ice-cream slice	12.50
Chocolate marquise with passionfruit and macerated strawberries	12.50
Mint soufflé with warm chocolate sauce	12.50
Roulade of soft meringue and raspberry	12.50
Apple tarte tartin with vanilla ice-cream	12.50
Signature brie, Wanera washed rind and Pyengana cheddar  with walnut and raisin melba toasts and Mt Tomah organic walnuts	19.50
Chocolate truffles	4.00
Sorbet	4.00
Espresso	4.00
Black leaf tea & Herbal infusions	4.50
Open for lunch & dinner Monday – Saturday All major credit cards accepted Groups of 10 or more 5% surcharge / 10% public holiday surcharge