Fixed Price Lunch & Dinner Menu

Executive Chef Dimitris Aronis Restaurant Manager Lynn Fernandes Head Chef Reece Timora

Natural Sydney rock oysters, lemon/spiked with gin and tonic 4.50 each

Confit of baby beetroots, soft goats’ cheese, baby celery, citrus, quinoa, walnuts Wild mushroom risotto, aged parmesan, truffle, chives

Ceviche bonito, compressed watermelon, charred cucumber, elderflower, coconut, ginger

Stock Torched prawns and scallop, shellfish broth, crab ravioli, shallots, nori, sesame

Sage and parmesan gnocchi, cauliflower cream, torched broccolini, broad beans, brown butter

John Dory, tomato fondue, green olives, sea vegetables, foraged herbs from our garden
‘Ikou Organic Australian Native tea’ 6

Beef eye fillet, slow cooked beef cheek, Asian mushrooms, porcini
‘Black Tasmanian truffle’ 26

Pork loin, charred cabbage, thyme caramelised onion, dates, baby carrots, cumin oil, pork crumb

The importance of cheese
Australian, French, Spanish variety
selected garnishes

”Strawberries and cream” seasonal berries, rose cream, poached strawberry, meringue

Liquorice parfait, caramalised pineapple and ginger, pistachio friand, cereal Chocolate
delice, milk sorbet, vanilla salt

Lavender caramel cream, honey, prunes, walnuts, pastry

sides 12 

Garden lettuce and leaves, raspberry dressing

Charred cabbage, miso eggplant, buttermilk, almond

Creamed potato puree, chives, truffle oil, pink salt

two courses 79 three courses 89 four courses 99 matched wines 30/45/60