Entree
Oysters with Sriracha salt, lime and activated charcoal – $72/dozen
Trio of olive varieties with house-made bread – $36
Barbequed corn with chilli-salt rub and local sour cream – $29
Crackling chips with house-made extra-hot special sauce – $29
Red chicken skewers with chili-mint Greek yogurt dip – $35
Main
Seared ocean scallops with parsnip-wattleseed mash and free-range pork crackling dust – $51
Tennessee-style ribs with whiskey glaze – $65
400g dry aged Porterhouse steak with freshly harvested greens, soft herbs and lemon-chilli preserve – $72
Seafood okra gumbo (chef’s specialty) – $49
Rainbow trout with honey-glazed heirloom carrots and caperberries – $83
House-made pasta with locally foraged wild mushrooms in a rich cream sauce, white truffles – $49
Pulled jackfruit burger on house-made brioche, truffle jam, 36 month aged cheddar – $46
Ocean-floor platter; tiger prawns, oysters, muscles, calamari and fresh salmon, served with a side of chips – $62
Side serve hand-cut root vegetable chips – $19
Dessert
White Rum bananas on house-made cardamom ice cream – $36
Affogato with locally distilled coffee liqueur and house-made macadamia ice cream – $32
Lemon and lavender creme brulee – $33
Local rare gourmet cheese plate ( variety of 4, see specials) – $90