Tasting Menu

6 course’s $90 -  with wine $13

Gulf bugs – banana prawn mousseline – lemongrass butter sauce
Nepenthe Pinot Gris 2011 – Adelaide Hills, SA

Twice cooked pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree
Sandalford Chardonnay 2012 – Margaret River, WA

Crispy spice quail – beetroot, rocket and goats cheese salad – sunrise lime and orange dressing
Innocent Bystander Pinot Noir 2011 – Yarra Valley, Victoria

Morganbury grain fed beef tenderloin – smashed Kipflers – fresh green peppercorn sauce – red cabbage
Chapel hill Shiraz 2009 – McLaren Vale

Quandong crème brulee – hazelnut tuille
Noble One Botrytis Semillon – NSW

Selected Gallo cheese – Volcano, Gallozola and Heritage – pepper leaf lavosh – fig chutney

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