This is the Lunch menu
[Download not found]
Lunch
Oysters 4.5ea
Mylk bread, basil and black garlic butter, radishes 5ea
Smoked Almonds 5
Morri’s olives, vanilla and citrus 9
Syracuse Charcuterie 14ea / Selection 34
Carrot and chervil soup, roasted scallop, vin santo, amaretti 16
Ancient grain salad, roasted cauliflower, hazelnut and goat’s curd 16
Smoked salmon classically garnished 19.5
Mushroom and chestnut risotto, chèvre 28
Roasted Hapuka, saffron kipfler potatoes, watercress 34
Western Plains pork cotoletta, fennel and apple slaw, Dijon 34
Blackmore sirloin, celeries, dolcelatte, red wine onion 36
Buttered kipfler potatoes, garlic and bay leaf salt 8
Broccolini, smoked yogurt and almonds 10
Friendly salad 10
To finish
Cheese Selection 9ea
Rhubarb and burnt butter tart, rose ice cream 16
“Belle Nancy” dark chocolate fondant, pear, lavender 16
Pistachio or almond nougat 4.5