Main4.jpg

Menu

BSBpicks-9.jpg

—  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, sautéed zucchini and eggplant, pine nuts, basil, brown butter, sheep’s pecorino.   20

Grilled octopus, smoked eggplant cream, pickled Tokyo turnip, picked soft herbs, almond crumble and salsa verde.   22

Pomegranate roasted pumpkin, fresh pomegranate, spiced chickpeas, parsley oil, roasted onion and coconut puree.  20

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

Crisp crackling and long cooked pork belly with spring onion, cucumber and hoi sin sauce wrapped in mandarin pancakes with chilli jam.  24

 
BSBpicks-22.jpg

—  Main  —

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

 

Parisian choux gnocchi, smoked tomato, goat cheese, basil, pickled garlic, tomato and olive oil coulis. 34

 

Cured and grilled pork shoulder, buttered carrot purée, house pickles, roasted garlic and mustard cream, apple cider jus.

38

 —

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

 —

Confit duck leg, pork and duck neck sausage, cauliflower cream, port roasted pear, toasted almond, fried kale, port jus.  38

 —

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

 

Steamed greens / mustard EVO dressing $9
Brown sugar roasted pumpkin / pumpkin seed and cheddar $9
A little more bread $3

Executive Chef Ian Lewis

BSBpicks-7.jpg


—  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.

Peach and whiskey cured salmon, fresh peach, ginger sorbet, picked herbs, candied pistachio.

Sparkling

Ricotta dumplings, sautéed zucchini and eggplant, pine nuts, basil, brown butter, sheep’s pecorino.  
Chardonnay

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

Riesling

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

Pinot noir

Cured and grilled pork shoulder, buttered carrot purée, house pickles, roasted garlic and mustard cream, apple cider jus.

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.

 
Dessert2.jpg


—  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