Supper Club Menu.

*Please note this is a sample menu from the 19th of Jan and is subject to change.

Smoked Trout, Besan Tart, Horseradish, Carrot, Dill 6pp

Bunya Nut Terrine, Burnt Butter, Saltbush, Native Grain Lavosh 5pp

Chickpea Battered Baby Leek, Leek Ash 5pp

Char-Grilled Blue Mussel, Bay Cream, Daikon, Warrigal Green Powder 6pp

Compressed Cucumber, Labne, Green Coriander Seed 5pp

Stracciatella, Roasted Grape Crispelle 12

Pickled Beets, Nina’s Sourdough, Cultured Butter 16 (for 2)

Hand-made Cavatelli, Smoked Eel, Zucchini, Basil, Lemon, Pangratatto 20/34

Vine Leaf Rolls, Roasted Cauliflower, Chickpea, Yoghurt, Dill 30

Pan-fried Snapper Fillet, Flat Beans, Tomato, Pastis, Tarragon 38

Rolled Rooster, Sugar Loaf Cabbage, Baby Leek, Champagne Jus 38

Venison Shoulder, Vine Leaf, Tropea Onion, Pistachio, Sauce Gastrique 38

Charred Baby Carrots, Labne, Amarenth Leaf 15

Seasonal Sorbet 5

Dessert du Jour 16

Victorian Cheese Selection and Accompaniments Single 19 Duo 28 Trio 32