Pondering

• Homemade fougasse with extra virgin olive oil and aged balsamic 9
• Stuffed baked lemons with toasted ciabatta: Fiord di latte basil and tomato baked inside the lemon 11
• Warm Marinated Olives & Caperberries 8

Starting

• Pacific Oysters three ways – Mornay sauce, Bloody Mary granite, Natural with lemon and lime. 20.5/38
• Carpaccio of beef with fennel and garlic oil, lemon, pecorino and parsley. 20
• Pan seared scallops with cannellini bean, thyme and elderflower puree, pancetta, toasted macadamia crumb and balsamic glaze. 22
• Caramilised garlic, brillat savarin and Devon Cheddar tart with watercress, pistachio and orange blossom salad. 15
• Mushroom bruschetta: Toasted ciabatta, confit garlic, extra virgin olive oil and your own parcel of aromatic baked mushrooms. 15
• Duck liver parfait with hazelnut butter crust, fig jam and Melba toast. 17
• Chilli and lime prawns with saffron mayonnaise. 19

15% SURCHARGE APPLIES TO ALL MENU ITEMS ON A PUBLIC HOLIDAY

Main Event

• Pimms soaked pork belly with minty bubble and squeak, spiced apple and cucumber puree’s. 27
• Prosecco and herb braised wild rabbit with papperdelle and pecorino. 26
• Risotto with artichoke and gorgonzola with lemon pangrattato. 20
• Confit quail with sautéed mushrooms and chives, orange, star anise and moscato reduction, eggplant and Macadamia croquettes. 32
• Pan Roasted snapper fillet with verjuice roasted heirloom tomatoes, fennel and thyme with Rouille. 31
• Venison sirloin with chestnut dauphinoise, cabernet vinegar roasted baby beets and leeks with blackberry sauce. 37.5

Private selection of Beef

• 200g Eye Fillet 37.50
• 500g T bone 40.00
• 1 kg T bone70.00

Served with triple cooked thick cut chips, sautéed mushrooms and tomatoes and your choice of the following: Rocket and mint pesto, Garlic Aioli or cafe de Paris butter.

Accompaniment

• Caprese Salad 14
• Sauteed green beans with chilli and garlic 7
• Triple cooked thick cut chips 7