SAMPLE MENUS FOR IN-HOUSE EVENTS

Our menus change seasonally, but below are examples of the types of things we serve!

Autumn Menu - 5 Course Degustation

akudjura bread. fermented wild mushroom. smoked potato and celeriac pate. pickled apple.

white beans. roasted radish. dates. mint. almonds. sorrel. orange blossom vinaigrette.

chickweed panisse. leek and chickweed emulsion. wattle seed crisps. pickled leek flowers.

wild mushroom gnocchi. sautéed saffron milk caps. local pink oysters. anise myrtle. preserved orange. caramelised ginger pumpkin.

charred persimmon. cultured strawberry gum macadamia yoghurt. meringue. spiced red rice. chestnut whipped cream.

fennel seed toast. carrot butter. preserved citrus.

caramelised onion and cheese tart. fresh fig. rocket. fetta.

gnocchi. celeriac puree. mushrooms. eggplant. mushroom jus.

radicchio salad. blackberry vinaigrette. fresh mint. hazelnuts. pickled radicchio.

seasonal vegetables with fried kohlrabi. butterbeans. fried capers. lemon and garlic.