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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

Grilled octopus, onion and coconut emulsion, confit leek, XO and red wine sauce.   22

Roasted cauliflower, miso and white bean puree, roasted sesame paste, fresh mint, grilled lemon.

20

Pan roasted Duck breast, sautéed Asian greens and mixed Asian mushrooms, lightly pickled hens egg, soy and sake reduction.   20

Potato and market fish croquette, caper and lemon aioli, pickled cucumber.

18

Grilled Rannock farm quail, charred zucchini, salted grapes, buckwheat, soft leaves, mustard emulsion.

22

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.

 

Slow roasted brown sugar pumpkin, rye seed, whipped pumpkin and porter goats cheese, toasted pepita, mustard dressing 34

 

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

38

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Pan fried market fish, broad bean puree, potato pave, confit fennel, sweet black olives, orange butter sauce 38

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Confit duck leg, cauliflower cream, port roasted pear, toasted almond, fried kale, port jus. 

38

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Prosciutto wrapped eye fillet, Paris mash, roasted mushroom, toasted hazelnut, red wine jus.   45

 

Steamed greens / mustard EVO dressing $9

Paris Mash $9
A little more bread $3

Chef Ian Lewis

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—  TASTING MENU —

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

$110 

 

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

Potato and market fish croquette, caper and lemon aioli, pickled cucumber.

Sparkling

Roasted cauliflower, miso and white bean puree, roasted sesame paste, fresh mint, grilled lemon.
Riesling

Pan fried market fish, broad bean puree, potato pave, confit fennel, sweet black olives, orange butter sauce.

Riesling

Grilled Rannock farm quail, charred zucchini, salted grapes, buckwheat, soft leaves, mustard emulsion.

Pinot noir

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

Shiraz

Dark and white chocolate pave, peanut butter cookie base, roasted peanut praline, honey milk sorbet. 

 Dessert wine

$110 per person
plus $55 with matching wines.
Extra courses from entree additional $15

Whole table orders/ before 8.30 pm.

 
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—  Dessert —

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

 

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

$18

Dark and white chocolate pave, peanut butter cookie base, roasted peanut praline, honey milk sorbet. 

$18

Coconut mousse, roasted seasonal fruits, raw peach and bitter orange sorbet, candied pistachio.  

$18

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