THE RESTAURANT MENU

2 course $60 per person

3 course $80 per person

ENTRÉE

Summer corn, romaine lettuce, hen's egg.

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Rhubarb, tuna, geranium

MAIN

Blue eye cod, heirloom tomato, crustacean.

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Lamb rump, peppers, eggplant and black olive.

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Celeriac, ale, fontina, cured egg yolk.

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Pork neck, melon, grape, sea veg.

DESSERT

Peach, Harvest honey, lemon thyme.

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Dark chocolate, malted rye, milk.

10% surcharge applies on public holidays