Provençal olives
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chicken liver parfait, rhubarb chutney, truffle butter, brioche
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beef tartare, cured egg yolk, tapioca crisp
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pumpkin arancini, pistachio, whipped goat curd
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gnocchi, truffled cream, mushrooms, pecorino
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whole flat iron/500g/angus/black onyx/glen innes, nsw/mb3+, marinated in chilli, garlic, parsley, lemon
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t-bone/1kg/angus/scot of the south/tas/mb3+/200 days grain fed
served with a selection of sides and sauces
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chocolate cookie, chocolate ice cream
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classic crème brûlée