더 브루클린 와인 + 타파스

Asparagus, garden peas, green beans, baby carrots, tarragon sage butter, purple congo potato chips (GF, V)

Nashi pear parsnip puree, sour cherry gel, warm salad with crispy sprouts, Jerusalem artichoke red radish, calvados jus (GF)

Pan seared, bouillabaisse foam, fennel remoulade, crispy prawn heads, king prawn oil (GF)

Pan seared, confit duck leg house made sauerkraut stuffed zucchini flower, blood orange segments, blood orange scented duck jus, parsley puree

Served off the bone with onion textures and shiraz beef jus (GF)

Macadamia cheese, mandarin segments, freeze dried beetroot mandarin, honey macadamia's (V, VG, DF, GF)

Lyonnaise, truffle brown butter, smoked mascarpone, chives (GF, V)

Baby gem, baby corn, cherry tomatoes, broccoli, edamame, roasted sesame dressing, crispy shallots (GF, DF, V)

Pineapple crème patissiere, coconut chantilly, filo pastry, mango pineapple sorbet (V)

Milk chocolate ganache, chocolate shavings, Vienna coffee ice cream, berries (V)

House made ice-cream, espresso, biscotti (add liqueur $8)

Served with smoked paprika butter (V)

House marinated and served with rye bread (V)

White anchovies served with toasted baby baguette, heirloom tomato butter bottarga

Served with toasted baby baguette, smoked paprika butter, red wine pickled shallots, cornichons, semi-dried tomatoes

Ask your waiter for the chef's choice today

Pink snapper Tasmanian salmon, peach, jalapeno, Spanish onion, topped with mango gel avocado puree on sesame cracker (GF, DF)

Soy mirin broth, curly spring onion, crispy garlic, mixed sesame seeds (DF, GF, V, VGO)

Smoked brisket, Dijon mustard, gruyere bechamel, cornichons

Crumbed kefalograviera cheese queen olives served with warm honey, truffle oil charred lemon (V)

Served with miso avocado puree, pickled ginger, sesame seeds, fresh lime (GF, DF)

Served with a trio of pickles dill ranch sauce

Stuffed with ricotta and goat cheese, semi dried tomatoes, dehydrated kalamata olives, caper butter fresh basil (GFO, V)

Celeriac chestnut puree, caramelised venison infused with maple syrup, shallot brown butter (GF)

Romesco sauce, purple congo potato chips, crispy parsley, fresh lemon (GF)

House made chili jam, dill tzatziki, kaffir lime chips (GF)

Asparagus, garden peas, green beans, baby carrots, tarragon & sage butter, purple congo potato chips (GF, V)

Nashi pear & parsnip puree, sour cherry gel, warm salad with crispy sprouts, Jerusalem artichoke & red radish, calvados jus (GF)

Pan seared, bouillabaisse foam, fennel remoulade, crispy prawn heads, king prawn oil (GF)

Pan seared, confit duck leg & house made sauerkraut stuffed zucchini flower, blood orange segments, blood orange scented duck jus, parsley puree

Served off the bone with onion textures and shiraz beef jus (GF)

Macadamia cheese, mandarin segments, freeze dried beetroot & mandarin, honey macadamia's (V, VG, DF, GF)

Lyonnaise, truffle brown butter, smoked mascarpone, chives (GF, V)

Baby gem, baby corn, cherry tomatoes, broccoli, edamame, roasted sesame dressing, crispy shallots (GF, DF, V)

Pineapple crème patissiere, coconut chantilly, filo pastry, mango & pineapple sorbet (V)

Milk chocolate ganache, chocolate shavings, Vienna coffee ice cream, berries (V)

House made ice-cream, espresso, biscotti (add liqueur $8)

Served with smoked paprika butter (V)

House marinated and served with rye bread (V)

White anchovies served with toasted baby baguette, heirloom tomato butter & bottarga

Served with toasted baby baguette, smoked paprika butter, red wine pickled shallots, cornichons, semi-dried tomatoes

Ask your waiter for the chef's choice today

Pink snapper & Tasmanian salmon, peach, jalapeno, Spanish onion, topped with mango gel & avocado puree on sesame cracker (GF, DF)

Soy mirin broth, curly spring onion, crispy garlic, mixed sesame seeds (DF, GF, V, VGO)

Smoked brisket, Dijon mustard, gruyere bechamel, cornichons

Crumbed kefalograviera cheese & queen olives served with warm honey, truffle oil & charred lemon (V)

Served with miso avocado puree, pickled ginger, sesame seeds, fresh lime (GF, DF)

Served with a trio of pickles & dill ranch sauce

Stuffed with ricotta and goat cheese, semi dried tomatoes, dehydrated kalamata olives, caper butter & fresh basil (GFO, V)

Celeriac & chestnut puree, caramelised venison infused with maple syrup, shallot & brown butter (GF)

Romesco sauce, purple congo potato chips, crispy parsley, fresh lemon (GF)

House made chili jam, dill tzatziki, kaffir lime chips (GF)