The Dinner Menu
| Valentines Day menu available | |
| Oysters | five / ten |
| Natural with lime | 15 / 29 |
| Killpatrick hollandaise & house made pancetta. | 15 / 29 |
| Baked with tomato relish and capers | 15 / 29 |
| Poached with frothy veloute | 15 / 29 |
| Gratinated with braised leek and Heidi farm Gruyere | 15 / 29 |
| Drizzled with 373's limoncello | 15 / 29 |
| Grilled with caramelised onion, Thorpe farm goats cheese | 15 / 29 |
| One/ Two of each | 21 / 38 |
| Starters | |
| Thorpe farm goats cheese semolina gnocchi, roasted tomato consommé, rocket pesto, garlic wafer. | 19 |
| Campania pork plate: cheek with apple sauce, fillet with pea puree, belly & fennel puree roulade. | 22 |
| Rannock Farm quail, fried truffle polenta, marsala soaked mini figs, wild rocket, truffle glaze. | 22 |
| Local calamari cooked in it’s ink, snow peas, house made chorizo, mache, ink “dust”. | 23 |
| Risotto of local peas, mint, basil, chilli, baked ricotta, house made limoncello. | 19 |
| Risotto as above with the addition of Queensland leader prawns. | 24 |
| Rivendale boer goat strip loin, Thorpe Farm billy goats blue gel, goat jerky, olive paint. | 23 |
| Mains | |
| Huon mushroom plate: button mushroom lasagna, salsa verde; shitake mushroom consommé, honey brown mushroom fricassee, shaved parmigiano-reggiano, truffle oil. | 29 |
| Duck plate: confit duck shank, corn puree; duck neck sausage, pickled local cherries; duck breast, foie gras mousse. | 39 |
| Ocean trout, warm spicy chickpea, cauliflower, tomato and green pea salad, spring bay organic mussels, lemon crumbs. | 32 |
| Cressy Farm lamb rump, rolled lamb neck, carrot puree, asparagus, rosemary, demi glaze. | 34 |
| Markets best fish, king crab tortellini, roasted zucchini, bisque. | market price |
| Longford eye-fillet, green peas, pinkeye chips and a rocket and red onion salad, jus. | 35 |
| Side dishes | |
| Broccolini, chilli, garlic, flaked almonds | 8.5 |
| Asparagus spears, truffle pecorino | 8.5 |
| Fresh green peas, baked ricotta, mint. | 8.5 |
| Seasonal green vegetables. | 8.5 |
| Wild rocket and shaved Parmigiano-reggiano, pine nuts | 8.5 |
| South Arm pink eye potatoes, steamed or as chips with garlic & rosemary. | 8.5 |
| Extra bread roll | 1.5 |
| Please note that unless requested most menu items are cooked pink if you would like your choice cooked more we are pleased to do so. | |
| Dessert | |
| Judbury honey crème brulee, chocolate-coated honeycomb. | 14 |
| Peanut brittle parfait, crunchy praline top, caramelised banana, butterscotch sauce. | 14 |
| valrhona and hazelnut chocolate tart, nutella marshmallows, chocolate ice cream. | 14 |
| Local berries, lemon sorbet, lemon sherbet. | 14 |
| Plate of assorted petit fours of the day (4 items) | 10 |
| Hot Drinks and Petit Fours | |
| Merlot blend coffee from Brew, any way you want, with one petit four | 4.5 |
| Green and Black’s organic hot chocolate with one petit four | 4.5 |
| Tea from our selection of local T2 loose-leaf teas with one petit four | 4.5 |
| Lotus Chai organic latte with one petit four | 4.5 |