Four in Hand Hotel

with rosemary, sugar and salt; hand cut salt and vinegar crisps; roasted green olives and lemon all for

pear chutney and toast

butter, watercress and toast

pommegranite, fennel, orange and mint

pickled radish, butter and iggy's bread

with swiss mayonnaise

smoked mayonnaise, romesco sauce and olive crisps

red wine vinegar and eschallot dressing

provençal vinaigrette

parsley, eschallot terrine and wilted rappe

heirloom tomatoes, olive crumb and taro crisps

red capsicum sugo, soba noodles and sourdough crumbs

egg, frisee and parmentier potatoes

fricassee mushrooms with smoked jus gras

confit of baby eggplant, houmus and mint

parsley and mussels

sweetcorn and clams

carrot risotto and sorrel

confit garlic, oregano and lemon

lemon dressing

with peach ice cream

white chocolate ice cream and raspberry

sable, sheeps yoghurt sorbet and peppermint tea jelly

with lavosh, grapes and bread