Current Dining Room Menu

First

Risotto Milanese, white peach and almond salad
Duck egg pasta, smoked ragù, cured egg
Clarence River prawn, almonds, crustacean crumble
Lamb sweetbreads, pearl barley, almond, parsley and lemon
Poached Ōra King salmon, broccolini, Bois Boudran

Second

Roasted Snapper, Mossy Willow Farm fennel, basil, sauce antiboise
Fire roasted Dory, smoked mussels, lemon, sea herbs
Tortellini of heritage tomato fondue, ricotta salata, opal basil
Flinders Island lamb, carrot, chamomile, salad Burnet
Milking Yard chicken, boudin blanc, parfait, corn and tarragon
Ruby Rosedale Charolaise tri-tip, nasturtium, watercress and onions

For the table

Mick's organic potatoes, mint salsa, whey dressing
Mossy Willow Farm summer greens, radish, fermented mustard seed
Mossy Willow Farm young leaves, mustard dressing

Desserts

Mick's blackberries, dark chocolate, almonds
Macerated Sunny Ridge strawberries, pistachio cake, crème fraîche sorbet
White chocolate and chilli panna cotta, macadamia crumb, mango sorbet
Soft coconut crema, ruby grapefruit sorbet, lime and aquafaba meringue

Cheese

Le Marquis Chèvre de Rambouillet, Île-de-France, France
Onetik Ossau-Iraty, sheep, Basque country, France
Capriole, goat, Main Ridge, Victoria

Brie de Nangis, cow, Seine-et-Marne, France
Farmhouse cheddar, cow, Devon, England
Cilia, goat, Main Ridge, Victoria

50 gm with accompaniments
A taste of all three with accompaniments

Please note menus are subject to change.