Due to seasonal availability the below menu may vary. 

Starters

Smoked carrot carpaccio, horseradish cream, fresh fennel, apple and crackers (V,GF)

22

Nutty tart, confit shallots, Jerusalem artichoke puree, Kimi Ora’s greens (V,GF)

25

Chilled beetroot dumplings with homemade cream cheese, walnuts, sorrel cream and herb salad (GF)

22

Roasted broccoli and local ricotta salata salad, cranberry dressing and almonds (GF)

22

Roasted potatoes with homemade sweet chili and sour cream (GF)

12

Garlic and seaweed home baked mini baguette (V)

13

Chef's seasonal soup

Entree $20   Main $27

Mains

Roasted vegetable tagine, couscous, crispy chickpeas and preserved lemon salsa (V)

32

Pumpkin and tamarind laksa soup, sautéed greens, rice noodles, pickled chillies and herbs
Served with seitan chicken (V)   OR crispy tofu (V,GF)

32

Porcini mushroom arancini with goat cheese cream, roasted mushrooms, blackcurrant chutney and salad (GF)

34

Halloumi with homemade buckwheat and hemp spaetzles, roasted Brussel sprouts, confit garlic sour cream and crispy buckwheat (GF)

33

Hot stone Pizzas

Margarita – Tomato base, mozzarella, cherry tomato, garlic and herbs oil

(Vegan option available with homemade tofu mozzarella)

                                                                                                                                              24                                                            

Local blue cheese, pear, roquette, pine nuts and figs, cream base

29

~ Gluten free options available - $4.50 extra ~

Desserts 

Orange millet cake, citrus salsa, orange blossom and pistachio ice cream (V, GF)

18

Red wine poached apple, raisins and nut crumble, vanilla ice cream (GF)

19

Chocolate Mousse, sesame meringue

19

Trilogy of local sorbets (V,GF)

16

V: vegan,  GF: gluten free: