Adina Estate Marinated Olives
Baba Ghanoush / Binnorie Goats Feta / Pinenuts / Flatberad
Twice Baked Cheese Soufflé / Parsley & Onion Salad
Housemade Squid Ink Linguini / Braised Calamari / Pangritata
Smoked Salmon Rillette, Breakfast Radish / Toast
Pork Jowl & Ham Hock Croquettes / Mustard
Smoked Cauliflower / Honey / Tahini / Nuts & Seeds
Fried Brussel Sprouts / Pecorino / Eshallot / Truffle Oil
Salt Baked Potato Mash / Confit Garlic / Caramelised Lemon
Hand Picked Green Beans / Harissa / Toasted Almonds
Spiced Braised Chickpeas / Ginger Roasted Pumpkin / Yoghurt
FROM THE FIRE PIT
Utilising ironbark, maple & mahogany woods, cooking our meats at a low temperature, whole & slow. They’re then broken down to share.
Lovedale Suckling Pig / Jus / Apple Jam / Crackling
180g $32 300g $44 500g $60
Local Suckling Pig, served with Pork Crackling - because you can’t have the meat without the crack! All our crackling is a mixture of wood fired, oven roasted & chicharron style.
Pukara Estate Lamb / Jus / Peperonata
180g $32 300g $46 500g $60
Spending 8 hours over the pit, Pukara Estate Denman lambs are some of the best tasting we have got our hands on to date.
New England Tablelands Black Angus Onyx Beef Brisket / Chimichurri
180g $34 300g $48 500g $66
Braunvieh cattle are used for both meat & milk. A Brisket cut is always a fattier piece. Due to this fat content & a slow (16 hour total), smoky cooking style, this meat becomes very tender.
500g Whole Smoked Spatchcock / Garlic Yogurt / Caramelised Lemon
Brined for 24 hours then hung & smoked over the pit.
500g Whole Wallis Lakes Dusky Flathead en Papillote
Seared over hot coals. Finished en papillote in the oven with smoked Jerusalem artichoke.
Meringue / Chocolate Curd / Housemade Marshmallow / Quince
Orange Blossom Syrup Cake / Saffron Mascarpone
Australian & International Cheese Selection / Condiments / Housemade Lavoush