Served warm with whipped butter and fried garlic salt

served with crostini and pickles

sered with chorizo, pickles and fermented chili mayo

Prawn – served with garlic cream and bell peppers

Eye Fillet – served with macadamia, chili and pickled onion

Topped with:

Kilpatrick

Mornay

Topped with bouillebaisse gremolata

Topped with melon and tarragon crudo, house shallots

Topped with:

Mornay

Confit carrot butter and smoked bacon

baked with cauliflower veloute, almond ricotta and basil oil

2 natural oysters, 2 confit scallops, grilled 1/2 Moreton Bay bug, 3 prawns, salt and pepper calamari, grilled seasonal fish served with garlic butter, side salad and condiments

served with crusted sourdough

served with scallop, prawn, pea and lemon

served with zucchini, pinenut, pea and lemon

served with papaya, vermicelli and nahm jim

baked with cauliflower veloute, almond ricotta and basil oil

served with ham hock broth, wild mushroom and cress

served with spiced apple, zucchini, potato hash and jus

served with triple cooked chips and smashed wasabi peas

served with beetroot, braised cabbage spring rol and port jus

served with semi dried tomato salsa and salted lime yoghurt

served with confit garlic mayo

with peanut dressing and shallots

with nahm jim

served with chocolate soil and house made raspberry ice-cream

served with candied pepitas and chai cream

house made vanilla bean ice cream and fresh espresso

served with house condiments