DINNER

Todays oysters
carefully selected A grade boutique oysters from the Oysterage, Moonlight Flat, Clyde River NSW

Clair de Lune
begins life as a wild caught single oyster, handselected & subjected to choppy wind conditions & ocean swells giving it a unique & briny flavour

Moonlight en Surface
a handselected rock oyster finished under a unique flotation process producing a softer, cleaner more refined texture

single price  -  4
1/2 dozen  -  24
dozen  -  38


No1
blue eye - brandade mousse — celeriac — pistachio — nasturtium  -  22

carpaccio of David Blackmore wagyu rump - poached quince - parsnip - walnut  -  26

slow cooked veal - cultivated mushrooms - porcini soil - shitake vinaigrette  -  21

homemade spatzle - roast pumpkin - toasted almonds - beurre noisette  -  18

warm quail salad - duck parfait - roasted onion  -  22

atlantic salmon - compressed cucumber - fennel - sorrel  -  21

bbq octopus salad - smoked potatoes - chorizo - mojama  -  23

local wild mushrooms - organic potatoes - Alsace bacon - duck egg  -  21

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No2
slow cooked David Blackmore wagyu brisket - celeriac & chestnut polenta - Alsace bacon  -  42

suzuki mulloway - sweetcorn - chicken wing - cavolo nero  -  39

honey & spice lacquered Thirlmere duck - local figs - cracked wheat - date relish  -  44

caramelised John Dory - braised lettuce - sous vide bacon - horseradish  -  40

Rangers Valley 300 day grain fed wagyu rump cap - new season onions - local wild mushrooms - caramelised bone marrow  -  47

lamb rump - braised shoulder - romesco - toasted buckwheat  -  38

wild barramundi - parsnip - brussel sprouts - pigs trotter  -  42

risotto with white onions & thyme - honey - sherry vinegar - king brown mushrooms  -  32

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Additional No’s
local organic potatoes - rosemary - garlic  -  8.5

heirloom carrot salad - fennel - oregano - mint  - 10

salad of bitter leaves - shaved fennel - walnuts - grapes - gorgonzola piccante  - 10.5

braised zuchini - tomato - ortiz anchovy - toasted breadcrumbs  - 10

tabouleh salad - peas - local fetta  - 8.5

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Sugar No's
burnt orange cream — breton bayleaf — blackened orange - pistachio ice cream  -  18

chocolate - hazelnut - pear  - 19

coconut tapioca - passionfruit — mint  - 18

white chocolate - green tea - ginger  - 19

banana - almond - malt  -  18

pastry chef’s creation in progress  - 22

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fromage No’s
brique d’affinois - 60gr. france
a washed mould cows milk cheese from the Rhone-Alps, France and based on the ‘brique’ shape of a traditional cheese to the region. An elegant cheese with a mixed washed/white rind, mild silky texture and slightly pungent

mauri tallegio - 50gr. italy
a washed rind cows milk cheese matured high in the Alps, Pasturo, Italy. Considered one of the finest cheese’s in Italy, it is matured in natural caves where it is washed & brushed several times over a month. It has a buttery, soft, creamy texture with a delicious yeasty taste provided by the rind

mauri gorgonzola bontazola - 60gr. italy
a blue cows milk cheese from Lombardy, Italy made using traditional techniques traced back to the 8th century and only made in small quantities using a select mixture of curds made from morning & evening milk. A serious cheese for blue cheese lovers it has a thick dense, creamy texture with a hint of salty acidity which provides a perfect balance to the very distinct ‘piccante’ blue mould flavours

tomme de chèvre caprinelle - 60gr. france
an artisan goats cheese from the french Pyrenees. The word Tomme is an ancient word used to describe cheese and is often used as a generic term to describe cheeses produced on a small scale by farms or small dairies. Made in spring & autumn when the goats can graze on rich mountain pastures the cheese has a smooth nutty texture and a slighly sweet caramel flavour with a hint of herbs & grasses

Healey’s Pyengana cheddar - 60gr. tasmania
from Tasmania this cows milk cheddar is Australia’s oldest specialist cheese and is still made according to traditional handmade techniques that date back to the turn of the century. The cheese is matured for a minimum of 12 months encouring surface mould, the result is a fine textured crumbly body with a subtle flavour of herbs & pasture and also just a hint of honey

cave ripened emmentaler - 50gr. switzerland
traditionally made from partially skimmed Alpine cows milk in central Switzerland these cheese are the largest in the world. Matured for 18 months it has a thick, smudgy leathery rind and a delicious smooth nutty texture with a sweet buttery flavour enhanced by tiny droplets of sweet whey in each hole. These droplets are known as angels tears

***all our cheese is served with…
- No35 organic oat cookies
- walnut loaf
- and traditional accompaniments

choose 2   -  20
choose 3   -  30

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Tasting Menu

No1  -  amuse
No2  -  atlantic salmon - compressed cucumber - fennel - sorrel
No3  -  homemade spatzle - local wild mushrooms - slow cooked quail eggs - hazelnut emulsion
No4  -  warm quail salad - duck parfait - roasted onion
No5  -  wild barramundi - parsnip - brussel sprouts - pigs trotter
No6  -  lamb rump - braised shoulder - romesco - toasted buckwheat
No7  -  coconut - mint - tapioca
No8  -  chocolate - hazelnut - pear

FOOD MENU 120
PAIRED WITH WINES 185