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

 

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 – $49

Pulled jackfruit burger on house-made brioche with hand-cut root vegetable chips – $46

 

Dessert

White Rum bananas on house-made cardamom ice cream – $36

Affogato with locally distilled coffee liqueur and house-made macadamia ice cream – $32

Local rare gourmet cheese plate ( variety of 4, see specials) – $90