To Share

Alastair’s focaccia with rosemary

$4

Entree

Autumn vegetable minestrone

porcini mushrooms, borlotti beans, Parmigiano Reggiano

$18

Tuscan style chicken liver & vin santo pate

onion marmalade, toast

$18

Claire de Lune oysters

spicy sausages, shallot relish

$5 each

Duck confit

seasonal leaves, green beans

$24

Pepata of mussels

white wine, chilli, parsley

$18

Charcoal grilled field mushrooms

gremolata, new season’s olive oil

$16

Main Course

Bourride of Ling, John Dory, mussels, squid, prawns, fennel

rouille, croutons

$35

Grilled fish of the day

parsley panzanella, slow roast plum tomatoes

MP

Peposo

Red wine & black pepper braised ox cheeks, mashed potatoes

$30

Roast crown of duck

apple & rosemary clafoutis

$38

Grilled rump steak

fried potatoes, sauce Foyot

$40

Gujerati style vegetable curry

dhal gravy

$28

Sides

Seasonal greens

with herb dressing

$10

Glazed carrots

$10

Green salad

herb dressing

$10

Dessert

Apple tart fine

Chantilly cream

$14

Sachertorte terrine

crème fraiche

$16

Plum compote

vanilla ice cream

$14

Three Australian cheeses

honeycomb, fruit & nut bread

$24
For groups of 10 or more - 2 courses $50 and 3 courses $65

Starter

Autumn vegetable minestrone

porcini mushrooms, borlotti beans, Parmigiano Reggiano

Tuscan style chicken liver & vin santo pate

onion marmalade, toast

Duck confit

seasonal leaves, green beans

Mains

Bourride of Ling, John Dory, mussels, squid, prawns, fennel

rouille, croutons

Peposo

Red wine & black pepper braised ox cheeks, mashed potatoes

Grilled rump steak

fried potatoes, sauce Foyot

Dessert

Sachertorte terrine

crème fraiche

Plum compote

vanilla ice cream

One Australian cheese

honeycomb, fruit & nut bread