| Lunch 2 courses – 55 (65 during December) |
| Lunch 3 courses – 65 (75 during December) |
| Dinner 2 courses – 65 |
| Dinner 3 courses – 75 |
| Tuna carpaccio, goats feta, rocket, ginger eschalot dressing |
| Tomato tart, asparagus and watercress salad, lemon goats curd |
| Confit pork belly, cauliflower purée, pickled cucumber and papaya salad |
| Chicken liver parfait, melba toast, pear chutney, parsley cornichon salad |
| Pan fried gnocchi, sweet corn, asparagus, zucchini, cauliflower, truffle dressing |
| Roast chicken breast, confit chicken leg, cauliflower purée, carrot chips, grape and currant dressing |
| Roasted barramundi, pea purée, pan fried gnocchi, ham hock, peas and sage |
| Char-grilled sirloin, green beans, Béarnaise sauce |
| Creme bruleé with almond biscotti |
| Hot chocolate fondant with cookies and cream |
| Bread and butter pudding, poached quince, vanilla bean ice cream |
| Eton mess |
| Lunch 2 courses | 55 |
| Lunch 3 courses | 65 |
| Dinner 2 courses | 65 |
| Dinner 3 courses | 75 |
| Tuna carpaccio, goats feta, rocket, ginger eschalot dressing |
| Charcuterie selection served with marinated olives and caperberries |
| Cos lettuce, crispy pancetta, poached eggs, Ceasar dressing |
| Oven baked barramundi, prawns, Asian style mushrooms, bok choy, prawn bisque |
| Roast free range chicken, carrots roasted in dukkah, Madeira jus |
| Chateaubriand, bbq rub, brussels sprouts pancetta and rosemary, bordilaise sauce |
| All mains are served with potato mash, rocket and parmesan salad |
| Hot chocolate fondant, bread and butter pudding, eton mess |