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Risotto of local barley & hato mugi with pumpkin & sugar snaps topped with seeds & walnuts

Poached king prawn wanton dumplings in a light spiced tomato coconut bisque

Warm confit of salmon with sauce ‘nage’ of cauliflower & spinach cream

Cured salmon, apple & beet tartare with sweet mustard sauce

Beef tartare of Australian Angus with slow cooked free range egg yolk, salsa verde & pickles

Crispy fried crunchy sweet potato nuggets with sunflower seed aioli

Heirloom tomato salad in a bio-diverse pesto (made from all things green) & parmegiano

Chicken rillete with a rye crips, homemade lacto fermented cucumber & mustard

Danish style “Fiske Frikadeller” pan seared barramundi “Fish cakes” with parsley sauce & “Remulade”

Whole-wheat sourdough ravioli with chicken topped with a “parmesan” sauce, pine nuts & lacto tomato salsa

Gnocchi in a lamb sausage ragout topped with kale & havarti cheese

Slow Braised Australian boneless lamb leg in its glace with carrot puree & greens

Free range Angus beef cheek with “toasted” mash potatoes, demi glace & pickled beetroot

DESSERT

Tart strawberry ‘porridge’ with white chocolate & cream cremoux

Baked chocolate mousse with caramel, thickened cream & redfruit licorice coulis

Compote of apple & sweet fermented turnip layered with a yoghurt & sour cream topped with caramelised crispy oat & buckwheat

BAR SNACK

Beef carpaccio, salsa verde & yellow curry coulis

Dild cured snapper in tart tomato jus & our fresh sweet and spice mustard sauce

Sweet crusted potato nuggets with plant-based aioli

Chicky-cheesu-yaki with lacto-fermented tomato sauce

Bio-diverse hommous with home-made pickles of cucumber, beet root, pearl onion & carrots

W’s sourdough cheese toast – sourdough bread baked with mozzarella, parmigiano & cheddar

Fried donut of ‘Potato Dauphine’ with a classic aioli dip

Australian beef cheek ragu on mash with demi glace styled gravy