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— approachable dining —

That captures the flavoUrs of the season
 

 

—A LA CARTÉ

 

Appetisers

Artisan Bread with Whipped Butter agf

4

 Marinated Mixed Olives, Chili, Garlic, Thyme gf

6

Ortiz Anchovies, Grilled Flat Bread, Smoked Tomato agf

19

  Duck Spring Roll Chilli, Spring Onion

13

Porcini Mushroom Choux

10

 Tasmanian Salmon Fish Cakes gf

12

Entrée

 Clear Valley Canadian Scallops, Octopus, Cannellini Beans, Smoked Pancetta Veloute agf

27

Mixed Mushroom Risotto, Asparagus, Dry White Wine, Pecorino Cheese gf

27/36

House Made Gnocchi, Sautéed Italian Sausage, Peas, Dry Sherry, Black Truffle, Cream Sauce

28/38

QLD Blue Swimmer Crab Souffle, Ginger Crab Bisque

27

8 Hour Braised Pork Belly, Celeriac Remoulade, Black Pudding, Smoked Apple Puree agf

26

Beef Tartare, Honey Mustard, Chives, Shallots, Egg, Capers, Gherkins, House Made Wafers agf

28

Oysters

Oysters Natural, Wrapped Lemon gf

5 each

Red Wine Shallots, Black Pepper gf

5.5 each

 


— Mains —

New England NSW, Veal Loin, Mixed Forest Mushrooms, Creamed Peas, Black Garlic, Sauce Diable gf

47

Grimaud NSW, Smoked Duck, De Puy Lentils, Beetroot Tart, Jus Gras gf

48

Spencer Gulf Sea Farmed King Fish, Artichokes, Green Olives, Parsley, Mash,Red Wine Sauce gf

44

Herb Crusted Ora King Salmon, Parsnip, Baby Leeks, Sauternes Veloute Sauce gf

40

NSW Spiced Jumbo Quail, Celeriac, Ginger Glazed Carrots, Hazelnut Crumble, Quail Jus Gras gf

47


— Grill —

Ranger Valley, NSW, Wagyu Striploin 5+ Marble Score, 220gm, New England

61

Borrowdale NSW, Free Range, Pork Cutlet 300grm, Sage, Salt Chilli Sugar Brine

43

Acadia Region Valley Eye Fillet 200grm Pasture Fed, Central Highlands Region

49

All Grilled Meats are served with Garlic Mash, Picked Watercress, Spinach gf

— Sides —

13

Alchemy Creamy Mash gf Rocket, Parmesan, Aged Balsamic Dressing gf

Cauliflower, Toasted Almonds, Raz el Spice, Labneh gf

Ancient Grains, Endive, Citrus, Dill, Red Wine Dressing gf

Brussel Sprouts, Smoked Bacon, Garlic Butter gf

Shoe String Chips, Truffled Aioli gf

 

— Desserts —

Crème Caramel, Glazed Figs, Fig Sorbet, Smoked White Almonds agf

18

Souffle of Passion Fruit, Cocoa, White Chocolate Ice Cream, Vanilla Anglaise gf

18

Chocolate Marquise, Lime Gel, Mandarin Salad, Mandarin Ice Cream gf

17

Blueberries, Vanilla Wafers, Rosemary, Lemon Curd, Burnt Honey Ice Cream

18

Chocolate Marbre, Pistachio Praline, Raspberry Ice Cream gf

18

Baked Pate e Brik Pastry, Apple, Raisin, Mint Salad, Apple Cider Sorbet

17

Affogato served with Vanilla Ice Cream and Liqueur of choice agf

12/16

Liquid Nitrogen Experience with Chef

10

 

— Cheese —

1 Cheese 15 | 2 Cheeses 25 | 3 Cheeses 35


Will Studd Le Conquerant Grand Camembert, France Pasteurized Cows Milk,


Pyengana Cheddar, Pyengana, TAS Hard Clothed Wrapped, Sharp and Crumbly with Rich Textures

Dolce Gorgonzola, Milan ITL Cows Milk, Soft and Creamy, Rich in Fat, with Pleasant Aromas and Taste

La Couronne Fort Aged Comte 18mth, France Unpasteurized (raw) Cows’ milk 

Will Studd Le Conquerant Grand Camembert, France Pasteurized Cows Milk, Baked with Garlic, Thyme, Truffle
(This dish is only available shared for two guest and priced 28) 



All Cheeses served with Fruit Chutney, Raisin Puree, Lavosh 
and House Made Breads agf


agf available to accommodate gluten free | gf gluten free Please advise your waiter for all dietary requirements 
All Credit Cards Incur a 1.5% Surcharge 
Please note there is a 15% surcharge for all public holidays. 

 

— degustation —

6 Course $134pp | With Matching Beverage  $198pp
7 Course $150pp | With Matching Beverages $215pp

Amuse

Beetroot Infused Salmon Gravlax, Citrus, Crème Fraiche, Cucumber, Salmon Pearls gf
2016 Robert Cantin ‘Les Pierblancs’ Sancerre, FR

Mixed Mushroom Risotto, Asparagus, Dry White Wine, Pecorino Cheese gf
2017 83 Rose, Cinsault Grenache Syrah, Côtes de Provence, FR

Butter Poached Lobster Tail, Asparagus, Leeks, Sauternes Veloute Sauce gf
2017 Nautilus Chardonnay, Marlborough, NZ

8 Hour Braised Pork Belly, Celeriac Remoulade, Black Pudding, Smoked Apple Puree gf
2015 Rockford ‘Moppa Springs’ GSM, Barossa, SA

Sorbet

New England NSW, Veal Loin, Mixed Forest Mushrooms, Creamed Peas, Black Garlic, Sauce Diable gf
2015 Zenato Valpolicella Classico Superiore DOC

Chocolate Marquise, Lime Gel, Mandarin Salad, Mandarin Ice Cream gf
Alchemist Digestive

Will Studd Le Conquerant Grand Camembert, France Pasteurized Cows Milk, Baked with Garlic, Thyme, Truffle agf
(This dish is only available shared by two guests and individually charged) 
2016 Breamcreek 'Schonburger', Bream Creek, TAS

— vegetarian degustation —

6 Course $120pp With Matching Beverage $195
7 Course $135pp With Matching Beverages $210

I 

Roasted Peaches, Fennel Salad, Spiced Lavender Honey gf
Lamberti Della Venezia, Veneto, Itl Pinot Grigio IGT

II

Roasted Cauliflower with Raz el Hanout, Soaked Raisins and Toasted Almonds, Smoked Yoghurt gf 
Burkin-Wolf Trocken Riesling, Mosel DE QBA

III

Charred Radicchio, Pine Nuts, Shallots and Apple Puree gf
83 Rose Mouvedre, Cinsault, Grenache. Cotes de Provenance

IV

Porcini Mushrooms, Pearl Barley, Confit Mushrooms, Black Garlic
Terra Sancta Estate Pinot Noir, Central Otago, NZ

V

Three Cheese Risotto with Roasted Pumpkin and Pumpkin Seed gf
Yalumba ‘The Cigar’ Cabernet Sauvignon, Coonawarra, SA

VI

Coffee Marquise with Mascarpone, Orange Gel, Citrus Wafers and Chocolate Rocks agf
Campbell Rutherglen, Topaque, Murray Valley, VIC

VII

Will Studd Brillat Savarin Champagne, France Pasteurised Cows Milk, Decadent Triple Cream Cheese
Joseph Chromey, Botrytis Riesling, TAS

agf available to accommodate gluten free | gf gluten free


agf available to accommodate gluten free | gf gluten free Please advise your waiter for all dietary requirements 
All Credit Cards Incur a 1.5% Surcharge 
Please note there is a 15% surcharge for all public holidays. 

 


vegetarian menu

Artisan Bread with Whipped Butter agf
4
Marinated Mixed Olives, Chilli, Garlic, Rosemary gf
6
Porcini Mushroom Choux
10
Raz el Spice Spiced Cauliflower, Raisins, Confit Garlic, Mash Puree gf
21/28
Gnocchetti Pasta, Peas, Spinach, Dry Sherry, Black Truffle, Cream Sauce
25/32
Mushroom Risotto, Asparagus, Dry White Wine, Pecorino gf
24
House Made Gnocchi, Parsnip, Truffle Cream, Soft Herbs
26/32
Ginger Glazed Baby Carrots, Celeriac Puree, Hazelnuts Crumble,
Blood Orange Dressing gf
25/31
 Beetroot Tart, Lentils De Puy, Spinach Puree
24/31
Ancient Grains, Artichoke Hearts, Olives, Salted Pumpkin Seeds, Tarragon
Chardonnay Vinaigrette gf
22/32

Sides
13
Alchemy Creamy Mash gf
Rocket, Parmesan, Aged Balsamic Dressing gf
Cauliflower, Toasted Almonds, Raz el Spice, Labneh gf
Ancient Grains, Endive, Citrus, Dill, Red Wine Dressing gf
Brussel Sprouts, Smoked Bacon, Garlic Butter gf
Shoe String Chips, Truffled Aioli gf


agf available to accommodate gluten free | gf gluten free Please advise your waiter for all dietary requirements 
All Credit Cards Incur a 1.5% Surcharge 
Please note there is a 15% surcharge for all public holidays. 

 

 

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WINE LIST