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Menu

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—  Entrée  —

From interesting ideas to age-old traditions,
these are things to begin.

 

 

Port and chicken liver parfait with mandarin jelly house sourdough.  18

Ricotta dumplings, carrot puree, dutch carrots, parsley and hazelnut pesto.  20

Oil poached Bicheno octopus, XO Brussel sprouts, bacon, octopus stock braised grains.   22

Roasted cauliflower, cauliflower puree, kale chips, honey walnuts, brown sugar pears, EVO

20

Dry aged and roasted duck breast, confit celeriac, smoked almond milk, charred onion and sherry puree.  22

Pan fried sardines, grilled zucchini, pickled yellow mustard seeds, soft polenta, soft herbs.

18

Crisp crackling and long cooked pork belly with spring onion, cucumber and hoi sin sauce wrapped in mandarin pancakes with chilli jam.  

24

 
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—  Main  —

The heaviest, heartiest component of your evening;
conservative but delightful.

 

Salt baked beetroot, confit Jerusalem artichoke, smoked eggplant and almond puree, whipped goats cheese, roasted almond.

34

 

Anise and orange braised pork shoulder, fried Parisian Choux gnocchi, baby shiitake, saffron mascarpone, pecorino and prune,

40

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Grilled market fish, stock braised white beans, house chorizo, roasted fennel puree and Pernod. 40

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Confit duck leg, steamed duck dumpling, caraway duck broth, sweet roasted green cabbage, seeded mustard. 

38

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Pomegranate and quince glazed beef cheek, celeriac and green apple remoulade, parsnip cream, toasted hazelnut, pomegranate, braising liquor.  40

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Grilled scotch fillet, potato puree, cured brisket, house pickles, fried potato, salsa verde.

45

 

Steamed greens / mustard EVO dressing $9. Paris Mash $9
A little more bread $3

Chef Ian Lewis

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—  Degustation —

Panacea for the indecisive - a feed-me folly, 
carefully constructed from things we like.

$115 

 

House made bread roll & Saint Omer butter.
Our amuse-bouche of the day.

Chef selection of small plates

Roasted cauliflower, cauliflower puree, kale chips, honey walnuts, brown sugar pears, EVO

Grilled market fish, stock braised white beans, house chorizo, roasted fennel puree and Pernod.

Tomato and red wine braised wallaby donut, salted pepper berry sugar, labneh, toasted macadamia, rich tomato coulis.

Pomegranate and quince glazed beef cheek, celeriac and green apple remoulade, parsnip cream, toasted hazelnut, pomegranate, braising liquor.

Roasted quince, roasted coconut cream, quince gel, honeycomb, brown butter crumbs.

$115 per person
plus $60 with matching wines.
Extra courses from entree additional $15

Before 8.30 pm.

 
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—  Dessert —

Not a Wonka rhyme in sight,
but nevertheless sure to delight.

 

Vanilla creme brûlée, poached rhubarb, almond and strawberry jam pave

$18

Chocolate prune brownie, rich chocolate marquis, brandy soaked rosins, chocolate toffee crumbs.

$18

Spice roasted quince, roasted coconut cream, quince gel, honey comb, brown butter crumb.

$18

Sticky parsnip pudding, cinnamon cream cheese ice cream, toffee butter sauce.

$18

Selection of local and imported cheeses, Webster walnuts and our quince preserve.
$24