Due to seasonal availability the below menu may vary. 

Starters

Green bean, artichoke salad with smoked chilli tofu ricotta and toasted seeds (V,GF)

18

Pan fried Ricotta Gnocchi, toasted almonds, brown butter kumera puree and spinach

19

Cold Corn and Sichuan soup, with pickled egg, fried leek and beetroot sauerkraut (GF)

18

Tofu and mushroom pate, todays cheese selection or manuka smoked cashew cheese, dried fruit and nuts,

marinated olives, fig chutney,  toast and seed crackers (Vegan option available)

Platter for 1 - 20

Shared Platter for 2   - 38

Mains

Garden pumpkin, red lentil and tumeric soup, roasted macadamia nuts, pickles and home baked rosemary focaccia (GF)

26

Chipotle and orange pulled Jackfruit, millet, preserved lemon hummus, toasted pistachio (V,GF)

28

Portebello and wild mushroom Stroganoff stew, papardelle pasta, roasted broccoli and smoked cacciocavallo 

31

Local goat cheese creamy risotto with edamame, honey and mustard roasted fennel, pine nuts (GF)

31

Hot stone Pizzas

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

(Vegan option available with tofu mozzarella)

                                                                                                                                           23                                                             

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

26

~ Gluten free options available - $3.50 extra ~

Sides

Side salad (V, GF)

10

Garlic and seaweed home baked little baguette (V)

10

Roasted potatoes, sour cream and truffle oil (GF)

12

Desserts 

Banana compote, tonka whipped cream, dacquoise biscuit and hazelnut icecream (GF)

17

Caramelized garden nashi pear and apple, brandy mascarpone, almond biscuit and almond condensed milk  (V, GF)

17

Orange and chocolate tiramisu

16

Trilogy of local sorbets (V,GF)

14

V: vegan,  GF: gluten free: