THE RESTAURANT MENU
2 course $60 per person
3 course $80 per person
ENTRÉE
Summer corn, romaine lettuce, hen's egg.
Rhubarb, tuna, geranium
MAIN
Blue eye cod, heirloom tomato, crustacean.
Lamb rump, peppers, eggplant and black olive.
Celeriac, ale, fontina, cured egg yolk.
Pork neck, melon, grape, sea veg.
DESSERT
Peach, Harvest honey, lemon thyme.
Dark chocolate, malted rye, milk.
10% surcharge applies on public holidays