OMNIVORE MENU

LATE SPRING

$115pp

First

Sourdough bread, Allard Dairy cultured butter

Frida’s farm vegetables, raw and preserved

Starters

Coopers Shoot tomatoes, kale and sorrel, prawn cocktail

Bangalow pork jowl roasted over coals, king oyster mushroom, tarragon mustard

Main

21 day dry-aged beef rump cap, jalapeño and coriander seed

Sides

Red cabbage kraut

Salad of squash, hazelnut and mint, beetroot dressing

Barbecued eggplant, garlic and red wine vinaigrette

Dessert

Caramelised bread and butter pudding

VEGETARIAN MENU

LATE SPRING

$115pp

First

Sourdough bread, Allard Dairy cultured butter

Frida’s farm vegetables, raw and preserved

Starters

Coopers Shoot tomatoes, kale and sorrel, fennel pollen

King oyster mushroom, tarragon mustard, salt and vinegar dressing

Main

Wood-fired cabbage, grilled peppers, jalapeño and coriander seed

Sides

Red cabbage kraut

Salad of squash, hazelnut and mint, beetroot dressing

Barbecued eggplant, garlic and red wine vinaigrette

Dessert

Caramelised bread and butter pudding