Sunday 10 May 2026
A three course menu designed to share
TO START
Wood red bread, garlic oil (VG)
Hummus, crispy chickpeas, zaatar (VG)
ENTRÉE
Served to share
Citrus cured king salmon, horseradish cream, potato crisps, chives (GF)
Heirloom tomatoes, buffalo mozzarella, basil (V GF)
Wagyu pastrami MBS9+, broadleaf rocket, capers, Dijon salad cream (GF)
MAIN
Choose 2
Wood roasted half chicken, Persian grains, romesco Rigatoni, zucchini, basil pesto, stracciatella (V)
Tagine of Junee lamb shoulder, labneh, pickles (GF)
Prime rib of grass fed beef, onion jam, peppercorn sauce (GF)
Roasted barramundi, mushrooms, parsley & garlic sauce (GF)
SIDES
Green leaf & herb salad, champagne vinaigrette (VG GF)
Roast potatoes, con t garlic aioli (V GF)
DESSERT
Choose 1
Meringue, strawberries, vanilla cream (GF V)
Dark chocolate mousse, chocolate sponge, cherries, chocolate crisps (V)