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ENTRÉE
Freshly Shucked Oysters
Natural $3.85 each
Soy, Leek & Wasabi Dressing  $4.00 each
Tempura with Seaweed & Goat's Cheese   $4.50 each

Warm Salad of Seared Scallops with Lambs Tongue
Cauliflower Cream, Cinnamon & Vanilla
30.50

Prawns Steamed with Ginger, Shallot & Licorice,
Nashi Pear & Shiitake Mushrooms
30.50

Seared Yellow Fin Tuna Carpaccio, Vermicelli Salad,
Wasabi & Parmesan
29.50

Fillet of Pork with Spiced Eggplant,
White Asparagus, Coconut & Tamarind
29.50

Whole Boned Quail Filled with Shiitake,
Bean Sprouts, Pickled Cucumber, Green Tea
28.50

Szechuan Cured Duck Breast,
Red Radish & Wakame Seaweed Salad,
Honey & Clove Dressing
29.50

VEGETARIAN
Coconut Broth, Spiced Pumpkin
22.50

"Salt" Salad, with Lavender Dressing
21.50

Tempura of Zucchini Flowers, Filled with Goat's Cheese & Green Olives, Caramelised Onions
26.50

Preserved Lemon, Saffron &
Zucchini Risotto
26.50/36.50

Spiced Jerusalem Artichoke & Blue Cheese Tart, Shitake, Celery, Walnuts
27.50

Vegetarian Assiette
36.50

MAIN
Roasted Barramundi, Smoked Sweet Corn &
Blue Swimmer Crab Risotto, Light Shellfish Sauce
41.50

Pan Fried Hiramasa Kingfish,
Braised Oxtail, Fennel Puree
44.50

Mint Crusted Breast of Guinea Fowl,
Chick Peas with Tagine Spices,
Potato Fondant, Dates & Olives
43.50

Roasted Loin of Veal,
Preserved Lemon Polenta,
Parsnip & Date
43.50

Rare Roasted Venison with Sumac, Turnips,
Broad Beans, Celeriac Custard,
Bittersweet Chocolate Sauce
43.50

Fillet of Beef with Porcini Curd, Lentils du Puy,
Braised Baby Gem Lettuce, Salsify
43.50

DESSERT

Caramelised Pineapple
Red Jalapeno, Lychee Pearls,
Coriander Sorbet
17.50

Hot Passionfruit Souffle,
Jasmine Tea Ice Cream (15 mins)
19.50

Chocolate Tart, Strawberry Sorbet
$17.50

Poached Quince, Ginger Parfait,
Port & Maple Syrup
17.50

Licorice Parfait, Lime Syrup
19.50

Single Cheese $16.00
Selection of Two $18.00
Selection of Three $20.00
Served with Grapes, Apple Crisps, Oatmeal Biscuits & Walnut Bread

5 COURSE TASTING MENU $125.00
TASTING MENU WITH WINE $165.00

LUNCH
Friday 12PM- 3PM
DINNER
Tuesday-Saturday 6PM – 11PM

SALT BAR
Tuesday-Saturday 6PM – LATE
FIX
Tuesday-Saturday 6PM - LATE

Head Chef: Luke Mangan
Proprietors: Luke Mangan & Lucy Allon