SEASONAL TWO COURSE
Petite Experience
$85 PER PERSON | WINE PAIRING $45
includes orange and rosemary cornbread with sorghum butter choice of one option from each course
I
SMOKED DUCK ARANCINI
caramelized shallot and parmesan, lemon cream, brown sugar glazed pancetta, crispy sage
TOASTED RYE FISH CAKE
snapper and salmon, golden beet and buttermilk purée, cucumber shallot relish, crème fraîche, rye tûile
ROASTED CARROT TARTLET
pressed poppyseed pastry, whipped herbed gruyère, caramelized onion, lemon labneh yoghurt cheese, frisée
II
GLAZED FRIED RABBIT
white bean, bacon and feta purée, lemon sautéed asparagus, bacon jam, mustard thyme sauce
SEARED SEA SCALLOPS
lemon, caramelized shallot and parmesan risotto, sautéed asparagus, fried country ham, tarragon beurre blanc
GLAZED DUCK BREAST
golden beet and buttermilk purée, herb roasted carrots and radish, cherry balsamic glaze
GRILLED RACK OF LAMB
creamy horseradish buttermilk potato purée, brown butter peas, white wine wilted spinach, minted pea cream
CRISPY RED SNAPPER
roasted garlic pea purée, herb roasted potato and radish, saffron aioli, grilled lemon
SPRING PEA & RICOTTA RAVIOLI
spring peas, parmesan brioche breadcrumb, white wine truffle cream, chive oil
AVAILABLE MONDAY - FRIDAY