Dinner Menu

filled with pineapple, cucumber, coconut and served with a hoisin and peanut dipping sauce (2 pieces) (gf, vg) 

with toasted sourdough, fig and orange jam, mustard cream, cornichons

with pickled Asian salad and chilli caramel

with sweet potato puree, pickled heirloom carrot, cider jus and soft

herbs

with nduja butter, celeriac and beetroot remoulade and grilled sourdough

with potato dauphinoise, charred spring onions, beef jus and chimichurri (gf) 

with carrot puree, beetroot, orange and fennel salad

with celeriac puree, glazed carrot, pickling onion, jus

with duck croquette, Paris mash, onion caramel, glazed apple and duck jus

with sweet potato and ginger puree, charred broccolini, pickled carrot,

fried shallots

with spinach cream, seed granola

with ricotta and shaved parmesan

with toasted pepitas and whipped ricotta

with roasted garlic aioli (df, v) 

with French dressing

with pickled fennel, toasted sesame seeds, creamed fetta 

with compressed chocolate cake, whipped coffee cream, Kahlua anglaise, tuile

with whisky ice cream, toasted marshmallow, chocolate crumb

with biscotti 

Tasmanian cheeses, fresh fruit, crackers, fruit paste and muscatels