BRASSERIE MENU

Duck Shanks (GF)
w spicy plum sauce + endive salad
22

Zucchini. Mint + Haloumi Fritters (VG)
w poached eggs, garlic aioli + fried corn husk
20

Confit Chicken Wings
w smokey bbq, lime and black pepper + buffalo sauce
18

Chorizo Sausage + Fried Haloumi (GF)
w red currant jam – endive salad
21

Lamb Ribs (GF)
w sumac labna + confit garlic puree braised in Coca Cola + Guiness
28

Roasted Spiced Pumpkin + Velvety Persian Feta Arancini (VG)
w creamy arborio + fried ’til golden
18

Mushroom Bruschetta (VG)
w truffle crumbs, Persian feta + confit garlic purée + micro herbs
16

Smokey Cherry Tomato Bruschetta (VG)
w garlic crumbs, grated pecorino + fresh herbs
18

House Made Silky Duck Liver Pate
w toasted sour dough, caperberries, cornichons + red currant jelly
26

FINISH THE EVENING

Chef’s Selection (VG)
a mix of decandent desserts
25

Cheese + Fruit Board (VG)
w a selection of cheeses, paste fresh fruit + nuts
30

FORTIFIED & DESSERT WINES

Heggies Bortytis Riesling
Eden Valley, SA
12/55

Seppeltsfield 10yo Para Port
Barossa Valley, SA
8/60

Yalumba Museum Release
old liqueur muscat 375ml
Barossa Valley, SA
9/40

Seppeltsfield 21yo old Vintage Port
Barossa Valley, SA
16/120