TO START

rosemary & orange roasted olives 6

chicken parmi  16

terrine, proscuitto, bocconcini, tomato & coleslaw

porcini gnocci  17

swiss brown mushrooms, pumpkin, ricotta & pine nuts

crumbed sheep’s feta   17

potato & soft herb salad, courgette, asparagus, black olive & parsley dressing

red wine octopus  16

glazed chicked wing, pancetta, celeriac remoulade

pork plate  18 / 35 to share

pork hock and parsley terrine, rillettes, confit belly, beetroot relish, treacle bread 

seared esperance scallops  20

maple pumpkin, goats curd, corn dust, coriander 

MAINS

fresh seasonal fresh fish  MP

cauliflower and coconut purée, spiced cauliflower, lime & yoghurt

glazed duck breast   34

red cabbage, vanilla parsnip, apple, duck jus

southwest beef fillet  38

kipflers, swiss brown mushrooms, pancetta, béarnaise butter

vegetarian plate   32

-          beetroot curry, yoghurt flat bread

-          hazelnut croquette, truffle aioli, rocket salad

-          pickled mushrooms, soft herbs, courgettes, quinoa

chermoula local lamb rump   35

freekah, sweet potato, lamb pastilla, preserved lemon

SIDES

mixed leaves, spring onions, seeded mustard vinaigrette   7

hand cut chips, smoked paprika salt, aioli   8

roast pumpkin, hazelnuts, tahini yoghurt   8

house baked bread, extra virgin olive oil, murray river salt   6

DESSERT

chocolate & hazelnut délice, salted caramel, cocoa nibs, milk sorbet   14

spiced rhubarb, rice pudding ice cream, honey snap   14

turkish delight cheesecake, pistachio crumb, pomegranate & orange   14

CHEESE

pickled figs, spiced apple, wafer bread, local honeycomb

cashel blue, tipperary, eire

this fairly modern cheese, made from cow’s milk under the rock of casheloverlooking the tipperary plains, is firm yet moist when young withjust a hint of tarragon and white wine. It is with age that its true characteremerges, mellowing to a rounder, more spicy style as the interior softens.

mon sire cendre royale, lorraine france

cendré royale is an aromatic and surprisingly mild french cow’s milk cheesefrom lorraine. Defined by the dark vein of vegetable ash streaking throughits middle. This cheese is a pasteurised version of the famous morbier. It is asemi-hard, washed rind with a decorative line of ash through its centre.

brebisrousse d’argental, lyon france

made from soft, pure sheep’s milk and is encased with a white andred mould rind. This cheese has a very aromatic flavourwith a distinguished butter and salt characteristics andfinishes with a delicate sweetness.

1 cheese     12

2 cheeses   22

3 cheeses   30

2010 Xanadu cane cut   7   37

2010 Xanadu fortified shiraz   10   44