our menu.

ENTREES

Crayfish ravioletti an a aromatic broth
and zucchini flowers
$21

Quail saltimbocca with caramelized pear tart;
radicchio leaf and vincotto sauce
$19

Woodbridge smoked ocean trout a salad of roasted beetroot, radish and soft herb dressing with horseradish cream
$22

Mud crab, avocado and green apple salad;
young spinach and spinach essence
$26

Seared wild Canadian scallops, pumpkin puree;
salt cod tortellone and pumpkin oil
$21

Ravioli of Moreton Bay Bug with
braised leeks and a white wine sauce
$20/$32

Linguine with calamari, fish, scallops,
mussels, prawns and oysters;
a concentrate of cherry tomatoes, chilli and garlic
$26/$38

Gyoza filled with lemon and thyme creamed ricotta
served with spring vegetables and tomato water
$19.5/26

MAIN COURSES

Whole King George whiting with an harissa crust,
on cous cous with preserved lemon, tomato and mustard fruit dressing
$36

Roasted duck breast, polenta pancake with confit leg;
Orange and cinnamon sauce
$35

Fillet of baby snapper with prawns wrapped in prosciutto on broad bean asparagus and chervil salad dressed with saffron
$36

Grilled John Dory fillets with caramelized green tomato,
zucchini flower and black olive puree
$37

Porterhouse (300gm); certified Black Angus
with mushroom ragout, fifty year old balsamic and a purée of potato
$35

King George whiting fillets in beer batter, chips and tartare
$34
 
ADDITIONS

Spinach and onions
$12
Maria’s lettuces with a dolcetto dressing
$8
Shaved fennel and orange salad, mustard fruit dressing
$10
Roasted potatoes with rosemary and garlic
$8
French fries
$6

DESSERTS and CHEESE

Our cheeses are served with fruit bread, dried Iranian figs and House of Hines quince paste
$21

Meredith Blue;
A handmade blue cheese from ewe’s milk. The cheese is matured in an old shippping container which encourages the growth of its distinctive blue mould. As the paste of the cheese matures it softens to a silky texture and typical ivory colour.

Woodside Charleston;
A triple cream, cow’s milk cheese. The cheese is made in a traditional style and matures due to natural surface ripening. As it matures the cheese becomes thick, unctuous and sticky in texture and has a lingering, creamy flavour.

Healey’s Pyengana;
The cheese is made using a technique called ‘stirred curd’. After hooping, the rounds are cloth-bound and pressed on a unique Victorian bed press. The result is a fine textured crumbly body, with subtle flavour of herbs and pasture and just a hint of honey.

Desserts

Pear and custard bomb; marsala purée and sorbet of pear
$17

Ricotta and white chocolate semi freddo with chocolate sorbet
$18

Hot date tart with
spiced frangipane and vanilla bean ice cream
(cooked to order – allow 15 minutes)
$18

Poached peaches served with a flowerless orange cake,
Organic yoghurt and mint sorbet
$16.5