Braised beef cheek with white polenta and kale.
Chicken supreme stuffed with triple cream brie, wrapped in bacon, hollandaise.
Coq au vin, buttery mash, English spinach (GF).
Crispy skinned fillet of local market fish, prawn bisque, baby potatoes (GF).
Confit duck leg, cumquat glaze, brocollini (GF).
Cider braised pork belly with taleggio mash (GF).
Rack of lamb with duck fat fried kipflers and rosemary parmesan tuile (GF).
Sweet soy and lemongrass braised chicken with seasonal vegetables (GF).
Braised wild rabbit on parsnip mash with asparagus (GF).