Main4.jpg

Menu

BSBpicks-9.jpg

—  Entrée  —

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

 

 

Pretzel bread donut, pickled beetroot, beetroot jam, salt roasted beetroot and horseradish cream cheese.  

$18

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

$20

Cured sardines, saffron and tomato broth, baby carrots, pickled garlic, olive tapenade.

$21

Seared Scallops, ginger yoghurt, pickled pumpkin, chilli, coriander and yuzu sauce and poppy seeds.

$23

Pan roasted Duck breast, sautéed pak choy and mixed Asian mushrooms, onion puree, 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, baby peas, asparagus, baby lettuce, polenta, goats cheese, black truffle honey, pea puree.

$34 

Pan fried market fish, sweet corn purée, dressed asparagus, potato pave, black truffle butter sauce

$38

Confit duck leg, cauliflower purée, brown sugar pear, fried kale, toasted almond, prune and brandy glaze.

$38

Glazed beef cheek, celeriac purée, quince gel, celeriac remoulade, roasted peanut, braising liquor.

$40

Rare roasted and cured venison backstrap, parsnip cream, parsley coulis, candied beetroot, parsnip chips, black truffle reduction. 

$ 38

Bacon wrapped eye fillet, brisket and potato croquette, quick dill pickle, roasted mushroom, 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.

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

Pretzel bread donut, pickled beetroot, beetroot jam, salt roasted beetroot and horseradish cream cheese.
Riesling

Pan fried market fish, sweet corn purée, dressed asparagus, potato pave, black truffle butter sauce
Chardonnay

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

Pinot noir

Glazed beef cheek, celeriac purée, quince gel, celeriac remoulade, roasted peanut, braising liquor.
Shiraz

Ginger poached pear, butter toffee pudding, brown butter crumb and a honey milk ice cream.
 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.

 

Strawberry and vanilla bean crème brûlée and house shortbread.

$18

Rich chocolate fudge, chocolate mint soil, peppermint cream sorbet.

$18

Ginger poached pear, butter toffee pudding, brown butter crumb and a honey milk ice cream.

$18

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