Our Menu
A selection of dishes inspired by the seasons and the rich bounty of the Hunter Valley.
Entrées
Ciabatta bread, pomodoro, anchovy.
With grated parmesan.
Radish, cucumber, crispy basil, green herb oil, tomato dressing.
Capers, shallot, Dijon mustard, chives, lotus chips, egg yolk.
Chilli, basil, toasted bread.
Seasonal fruits, watermelon, heirloom tomato, fig jam, basil.
Pasta
Slow-cooked lamb, rosemary, parmesan.
Prawns, lemon, chilli, napolitana, garlic, cherry tomato, parsley.
Pesto, rocket, cream, avocado, onion.
Garlic, napolitana, cream, chilli, parmesan.
Desserts
Butterscotch sauce, vanilla ice cream, walnut praline.
Vanilla ice cream, espresso, liqueur.
Mains
Garlic, thyme, rosemary, beetroot puree, blood plum.
Gremolata, Dijon mustard.
Lemon juice, cherry tomato, olives, capers, garlic, chilli, basil, white wine, spring onion.
Butter and sage infused mash, demi glaze, shallot.
Lemon butter caper sauce, herbs, balsamic vinaigrette.
King oyster, porcini, white wine, sautéed asparagus.
Parmesan cheese custard, salsa verde, toasted pine nuts, ricotta.
Sides & Salads
With rosemary salt.
Rocket, shaved parmesan, balsamic glaze.
Honey mustard dressing, grated parmesan, pangrattato.
Our selection of signature cocktails, local and international wines, craft beers, and premium spirits is currently being curated.
Please check back soon for our finalized drinks list.