WINTER MENU

Freshly shucked oysters w/ lemon - $3ea

Deep fried salt cod with skordalia - $9

Pan fried sardines wrapped in jamon w/ Pedro Ximenez glaze - $11

Steamed Spring Bay mussels with chilli, white wine and fennel - $15

Bone marrow with toasties - $10

Roasted beetroot tartlet w/ horseradish cream - $17

Pan fried gnocchi w/ mushrooms, Meredith goats curd and hazelnuts - $18

Spaghettini of free range chicken livers, sherry, almond sauce and prosciutto - $19.5

Beef, burgundy and mushroom pie w/ mash - $18.5

Chicken parmigiana w/ fries and salad - $19

Confit lamb shoulder with parsnip and peas - $24

Chargrilled grass fed Angus porterhouse steak w/ roasted Jerusalem artichokes - $27
Bordelaise sauce

SIDES

Green beans with anchovy butter - $7.5
Creamy mash w/ spring onions - $7
Salad leaves w/ walnut dressing - $8
French fries with aioli - $6.5

DESSERTS

Warm quince and almond tart with double cream - $12
Callebaut Chocolate pudding with poached pears and cinnamon custard - $13
Coulommiers, French Brie (40g), quince paste and walnuts - $10
Almond shortbread - $4 (for 2)