Deckhouse

To Start (Shared): House flatbread with evoo and za’atar (DF) (V) Whipped artichoke dip (GF) (V) Entrées (Choice of): Burrata with spiced tomato sauce, dukka and thyme infused wild honey (GF) (V) Fried calamari with fried capers, oregano and roasted garlic mayo (DF) Duck confit with white bean cassoulet Roast pumpkin with yoghurt & ricotta creme, toasted pumpkin seeds and merlot vinaigrette (GF) (V) Mains (Choice of): Grilled barramundi with grilled fioretto, cauliflower purée, cavolo nero, toasted almonds, gremolata Half roast chicken with fine herbs, bread sauce and chicken jus Slow roasted lamb shoulder with glazed pomegranate molasses, tzatziki and lemon (GF) Braised leek rigatoni in confit garlic, pecorino and pangrattato (V) Sides (Shared): Chips with roasted garlic mayo (DF) (V) Leaf salad with chervil and lemon dressing (GF) (DF) (V) Desserts (Choice of): Dark chocolate mousse with sour cherry compote, hazelnut praline and macadamia ice cream (GF) Preserved lemon sunflower, lemon curd, sunflower seed crumb, orange syrup and crispy filo shards Paris-brest, malted milk parfait, frangipane, salted caramel sauce and toasted almonds (GF) (DF)

To Start (Shared): House flatbread with evoo and za’atar (DF) (V) Whipped artichoke dip (GF) (V) Entrées (Choice of): Burrata with spiced tomato sauce, dukka and thyme infused wild honey (GF) (V) Fried calamari with fried capers, oregano and roasted garlic mayo (DF) Duck confit with white bean cassoulet Roast pumpkin with yoghurt & ricotta creme, toasted pumpkin seeds and merlot vinaigrette (GF) (V) Mains (Choice of): Grilled barramundi with grilled fioretto, cauliflower purée, cavolo nero, toasted almonds, gremolata Half roast chicken with fine herbs, bread sauce and chicken jus Slow roasted lamb shoulder with glazed pomegranate molasses, tzatziki and lemon (GF) Braised leek rigatoni in confit garlic, pecorino and pangrattato (V) Sides (Shared): Chips with roasted garlic mayo (DF) (V) Leaf salad with chervil and lemon dressing (GF) (DF) (V) Desserts (Choice of): Dark chocolate mousse with sour cherry compote, hazelnut praline and macadamia ice cream (GF) Preserved lemon sunflower, lemon curd, sunflower seed crumb, orange syrup and crispy filo shards Paris-brest, malted milk parfait, frangipane, salted caramel sauce and toasted almonds (GF) (DF)

With preserved lemon and noilly prat mignonette

With house infused chilli, garlic, rosemary and thyme

With evoo and za’atar

With spiced tomato sauce, dukka and thyme infused wild honey

With preserved lemon, caper leaves, fine herbs and labneh

With fried capers, oregano and roasted garlic mayo

Rock oysters with preserved lemon and noilly prat mignonette (GF) (DF) Tuna tartare with preserved lemon, caper leaves, fine herbs and labneh (GF) Moreton bay bug with tarragon mayo and lemon Fried calamari with fried capers, oregano and roasted garlic mayo (DF) Venus bay chargrilled prawns with eschalot, fine herbs and merlot vinaigrette (GF) (DF) Battered market fish with tarragon mayo and lemon (DF) Chips with roasted garlic mayo (DF) (V) Leaf salad with chervil & lemon dressing (GF) (DF) (V)

With crushed garden peas, tarragon mayo and lemon