| sides | |
| Frites with Aioli | 10 |
| French Beans with Creamy Tomato Fondue | 10 |
| Sautéed Field Mushrooms with Mustard Cream | 10 |
| Roasted New Potatoes with Garlic Herb Butter | 10 |
| Mesclun Leaves with Spicy Walnuts and Goats Cheese | 10 |
| Quinoa and Pickled Cabbage with Candied Fruit, Mint and Lemon Dressing | 10 |
*Note: Prices subject to change. |
|
| Entree | |
| Ceviche of Tuna with Lime, Coconut and Chilli Dressing | 27 |
| Duck Galette with Pickled Baby Carrots and Baby Beetroot | 28 |
| Double Baked Crab and Gruyere Cheese Soufflé with Crab Bisque | 27 |
| Potted Duck Liver Pate with Spiced Dark Chocolate and Cherries | 27 |
| Gnocchi with Tomato Wagyu Ragu and Parmigiano Reggiano | 25 |
| Scallops with Ham Consommé, Pomme Puree and Green Pea Dust | 28 |
| Prawn Ravioli with Ginger, Chilli and Aged Black Vinegar | 28 |
| Risotto of White Wine, Zucchini Flowers and Italian Spiced Pancetta | 26 |
| Pork Croquette with Apple, Kim Chi Chutney, Prawn and Creamy Watercress Salad | 27 |
| Freshly Shucked Served Natural with Lemon Wrap | 4 each |
| or Sautéed Chorizo and Tarragon | 4.5 each |
| or Florentine with Gruyere Cheese | 4.5 each |
| Main | |
| Flat Head with Swiss Browns Mushroom, Merguez Sausage and Coco Bean Veloute | 38 |
| Barramundi with Sautéed Clams, Fried Shallots, Jerusalem Artichoke Puree and Black Bean Sauce | 38 |
| Confit Ocean Trout with Red Pepper Harissa Carrots, Toasted Quinoa and Almond Cream | 39 |
| Grilled Tuna with Scallop Stuffed Zucchini Flowers, Green Olive and Spiced Tomato Sauce | 39 |
| Marinated Duck Breast with Baked Polenta, Red Endive, Smoked Bacon and Madeira Jus | 42 |
| Wagyu Rump with Calvados Shallots, Baby Radish, Wagyu Fat Crisps and Horseradish Puree | 45 |
| Spatchcock Stuffed with Cotechino Sausage served with Pressed Fig, Rosemary Roasted Potatoes and White Wine Sauce | 39 |
| Veal Loin with Mustard Brioche Crumble, Radicchio, Beans and Olive Oil Mashed Potato | 42 |
| Beef Oyster Blade with Kohlrabi Puree, Creamed Baby Leek, Beetroot Tart Tartin and Bordalaise Sauce | 42 |
| To Share for 2 Braised Lamb Shoulder with White Beans, Chermoula, Mediterranean Vegetables and Lamb Jus |
83 |
| dessert | |
| Hot Chocolate Marbre with Crunchy Honeycomb and Vanilla Bean Ice Cream | 17 |
| Tiramisu with Warm Chocolate Mousse and Pistachio Biscotti | 17 |
| Sicilian Apple Cake with Walnut Chutney and Crème Fraiche Gelato | 17 |
Lemon Delicious with Sesame Tuile, Vanilla Anglaise and Orange Sorbet |
17 |
| Grand Marnier and Orange Soufflé with Vanilla Sabayon and Chocolate Sorbet | 17 |
| Prune and Armagnac Brulee with Amaretti Crumble and Espresso Gelato | 17 |
| Frozen Chocolate Parfait with Peppermint Sorbet and Choc Chip Crumble | 17 |
| Baked Ricotta Cheesecake with Preserved Cherries, Coconut Marshmallow and Almond Ice Cream | 17 |
Affogato Served with Vanilla Bean Ice Cream, Baked Madeleine’s and Liqueur of Choice |
12 |
A Selection of Macaroons are available. |
14 |
| With the help of the Scientific World, Alchemy has Developed New Liquid Nitrogen Gastronomic Nibbles | 8 |
| Cheese | |
| Callendale Chedder - Lucindale, SA - Cloth Wrapped, Farmhouse Style | 13 |
| Heidi Farm Gruyere - Exton, TAS - Sharp and Earthy | 12 |
| Lochelian Triple Cream Brie - Wunghnu, VIC - Rich Creamy and Soft | 14 |
| Capricornia - Milawa, VIC - Goats Milk, Hard and Nutty | 14 |
| Gorgonzola Dolce - Lombardy, ITL - Mild creamy blue | 14 |
| Colston Basset Stilton - Nottinghamshire, UK - Creamy Blue, Full Bodied | 15 |
| San Simon - Galicia, SP - Cow Milk, Hard and Smokey | 14 |
| Morbier – French Alps, FR - Wash Rind, Beefy, Grassy Flavour | 12 |
| Pecorino – Tuscany, ITL - Semi Hard and Sharp | 14 |
| King River Gold – Milawa, VIC - Cow Milk, Rich and Salty | 14 |
| Goats Curd – Milawa, VIC - Oat Rolled with Fennel Salad | 14 |
| All Cheeses are Served with Apple Chutney, Beetroot Puree, Lavosh and Fruit Bread | |