Snacks
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Olives
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Oysters with seaweed vinegar – each
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Whipped smoked trout, baby heirloom vegetables
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Salt and vinegar pork cracklings
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Fried Jerusalem artichoke with parmesan custard, buckwheat- each
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Chicken liver pate 2 opiniones , rye toast, fig chutney - each
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Grilled beef heart with capsicum and pickled shallots - each
Smaller dishes
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Cured fish with kefir, pickled green tomato and beach herbs
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Pork and fennel salami
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Stracciatella with roasted beetroot, walnuts and brown butter
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Kangaroo tartare, kohlrabi, almond and saltbush
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Bresaola with ‘bread & butter’ pickles and horseradish (9 score wagyu)
Cartas de restaurantes cercanos
Larger dishes
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Roasted celeriac, rosemary yoghurt and shiitake mushrooms
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Grilled flounder with prawn butter and broccoli
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Pork belly with roasted cabbage, tarragon and hazelnut
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Roasted chicken with heirloom carrot, garlic dressing and goat milks yoghurt
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Braised beef cheek, grilled leek, and oyster mushroom
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Grass fed rib eye (800g) with spiced butter (30mins cooking time)
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Half lamb shoulder (550g) on the bone with smoked eggplant (25 mins cooking time)
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Whole lamb shoulder (1.1kg) on the bone with smoked eggplant (45 mins cooking time)
Additions
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Brussel sprouts with manchego and crispy shallots
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Fried sebago potatoes with sour cream and chives
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Salad of sorghum, lentils, almond and fetta
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Mixed leaves, pistachio, dill and salted ricotta
