Menu by Executive Chef Joshua Smyth
Entree: Charcuterie Board (gfa)
Selection of delicately cured pork and chicken liver parfait served with pickled vegetables, seasoned fruit, warm sourdough and wholemeal lavosh.
Main:
GRILLED SWORDFISH (gf) (df)
With artichoke, fennel, zucchini and chickpea salad.
SLOW COOKED PORK BELLY (gf)
With red cabbage slaw and seasonal roasted stone fruit
BAKED HERB AND PARMESAN POLENTA (v) (gf)
Minted green vegetables and roasted tomatoes
(v) vegetarian – (gf) gluten free – (df) dairy free – (gfa) gluten free available.
