Mother’s Day Dining – May 9 & 10
Lunch & Dinner
Book Early & Enjoy $20 Off
Offer ends 3rd May

Summer 2025-26
Traditional French onion soup with Gruyère, Parmesan and baguette.

Summer 2025-26
Market fish with caper cream, salsa verde and grilled asparagus.
Summer 2025-26
Wild mushroom risotto with tarragon, Arborio rice and Parmesan.
Summer 2025-26
Two Roasted marrow with garlic-parsley crumb and steak tartare served with warm sourdough.
Winter - Spring 2025
With truffle honey and thyme, Served with baguette.
Winter - Spring 2025
Escargot with mushrooms, garlic, parsley and chervil.
Winter - Spring 2025
Poached pear with cinnamon, honey, and sourdough ice cream.
Winter - Spring 2025
Roast chicken with harissa purée, butter lettuce, lemon and jus.
Available as per the latest menu
Available as per the latest menu
Available as per the latest menu
Summer 2025-26
Goat’s cheese curd with roasted beetroot, watercress, walnut and beetroot glaze.
Summer 2025-26
Wagyu tartare with anchovy cream, egg yolk and crispy baguette.
Summer 2025-26
Roast chicken with harissa purée, butter lettuce, lemon and jus.
Summer 2025-26
Glazed pork jowl with celeriac, caramelised apple, and cauliflower purée.
Winter - Spring 2025
Crepes served in caramelized orange sauce, Flambé with Grand Marnier
Two Roasted marrow with garlic-parsley crumb and steak tartare served with warm sourdough.
Goat’s cheese curd with roasted beetroot, watercress, walnut and beetroot glaze.
Wild mushroom risotto with tarragon, Arborio rice and Parmesan.
Available - check the menu
Large Tomahawk with silky French-style mashed potatoes, seasonal greens, Café de Paris and red wine jus - Just for 185$
Summer 2025-26
Celery, green beans, sweet peas, snow pea tendrils with roasted cauliflower purée and almond.
Summer 2025-26
Warm smoked salmon with crème fraîche, pickled cucumber and croutons.
Autum 2026
Red wine poached pear, Red Wine Syrup, Crème anglaise, Crème Chantilly
14 days Aged Pork Cutlet, Jerusalem Artichoke purée, Kai lan, Caramelised Apple, Grapes
14 days Aged Duck Breast, Plum purée, Blackberries, Fried White Cabbage
Summer 2025-26
Traditional French onion soup with Gruyère, Parmesan and baguette.

Summer 2025-26
Glazed pork jowl with celeriac, caramelised apple, and cauliflower purée.

Winter - Spring 2025
Crepes served in caramelized orange sauce, Flambé with Grand Marnier
Summer 2025-26
Two Roasted marrow with garlic-parsley crumb and steak tartare served with warm sourdough.
Summer 2025-26
Goat’s cheese curd with roasted beetroot, watercress, walnut and beetroot glaze.
Summer 2025-26
Wild mushroom risotto with tarragon, Arborio rice and Parmesan.
Summer 2025-26
Celery, green beans, sweet peas, snow pea tendrils with roasted cauliflower purée and almond.
Summer 2025-26
Warm smoked salmon with crème fraîche, pickled cucumber and croutons.
Summer 2025-26
King prawns with chilli, prawn butter, capers and lemon (Gluten Free).
Classic Vanilla Custard, Kaffir Lime Sugar, Raspberry
Summer 2025-26
Glazed pork jowl with celeriac, caramelised apple, and cauliflower purée.