Set Menus
3 COURSE MENU - $100pp
Entire table, minimum 4 guests
STARTERS TO SHARE
italian flat bread, woodfire grilled eggplant dip*
marinated olives
burrata, wood fire grilled peach and asparagus, vincotto
cured tasmanian ocean trout, roasted beetroot, orange dressing, horseradish crème fraiche
duck and maple sausage, braised red cabbage, orange glaze
+ $6pp
add sydney rock oysters, eschallot vinegar
+ $6pp
MAINS
wood fire grilled zucchini, karkalla, miso dressing, toasted pine nuts (v,n)
ricotta dumplings, crab, tomato, calabrian chilli, grana padano*
market fish
dry aged duck breast, roasted date and tamarind sauce, charred pencil leeks
250g Ranger’s Valley rump, bms 5+, chimichurri
+ $15
270g 1824 wagyu cross sirloin, bms 3+, black garlic butter
+ $15
+ $37
450g o’connor rib eye, bms 3+, bone marrow, beef jus*
+ $37
market leaves, vine tomatoes, wood roasted leek vinaigrette, salted ricotta, grains
hand cut chips, charred rosemary aioli
DESSERT
silken chocolate cake, black sesame, whipped cream, hazelnuts (n)
wood roasted macadamia and salted caramel tart, caramel crème fraiche ice cream* (n)
PREMIUM 3 COURSE MENU - $115pp
Entire table, minimum 4 guests
STARTERS TO SHARE
italian flat bread, woodfire grilled eggplant dip*
marinated olives
sydney rock oysters, eschallot vinegar
burrata, wood fire grilled peach and asparagus, vincotto
cured tasmanian ocean trout, roasted beetroot, orange dressing, horseradish crème fraiche
duck and maple sausage, braised red cabbage, orange glaze
Mains
wood fire grilled zucchini, karkalla, miso dressing, toasted pine nuts (v,n)
ricotta dumplings, crab, tomato, calabrian chilli, grana padano*
market fish
dry aged duck breast, roasted date and tamarind sauce, charred pencil leeks
lamb rump, smoked eggplant puree, wood roasted tomato salsa, capers, herb dressing
250g Ranger’s Valley rump, bms 5+, chimichurri
+ $15
270g 1824 wagyu cross sirloin, bms 3+, black garlic butter
+ $15
+ $37
450g o’connor rib eye, bms 3+, bone marrow, beef jus*
+ $37
market leaves, vine tomatoes, wood roasted leek vinaigrette, salted ricotta, grains
wood fire grilled pumpkin, whipped ricotta, pumpkin seeds, salsa verde
hand cut chips, charred rosemary aioli
DESSERT
silken chocolate cake, black sesame, whipped cream, hazelnuts (n)
wood roasted macadamia and salted caramel tart, caramel crème fraiche ice cream* (n)
selection of cheese, quince paste and lavosh
TOMAHAWK MENU $135PP
Entire table, minimum 4 guests
STARTERS TO SHARE
italian flat bread, woodfire grilled eggplant dip*
marinated olives
burrata, wood fire grilled peach and asparagus, vincotto
cured tasmanian ocean trout, roasted beetroot, orange dressing, horseradish crème fraiche
duck and maple sausage, braised red cabbage, orange glaze
+ $6pp
sydney rock oysters, eschallot vinegar
+ $6pp
Mains
Rangers Valley Tomahawk, grain fed 100 days, 1kg - 2kg, BMS4+, condiments
+ add wood fire grilled NSW live Eastern rock lobster at MP
market leaves, vine tomatoes, wood roasted leek vinaigrette, salted ricotta, grains
wood fire grilled pumpkin, whipped ricotta, pumpkin seeds, salsa verde
hand cut chips, charred rosemary aioli
DESSERT
wood fire grilled pineapple, rum caramel, coconut sorbet (v)
silken chocolate cake, black sesame, whipped cream, hazelnuts (n)
wood roasted macadamia and salted caramel tart, caramel crème fraîche ice cream* (n)
+ $6
selection of cheese, quince paste and lavosh
+ $6
If you have any dietary requirements or allergy, please let our friendly server know.
(v) Vegan. * Contains gluten. (n) Contains nuts. All credit and debit cards incur a surcharge at the rate of your provider. A surcharge of 10% applies on Sundays and 15% public holidays, a 10% service charge applies for groups of 8 or more guests.