Pistou

Duck liver pâté, brandy-soaked cherry compote, crisp cornichons, and toasted brickfields brioche

Creamy vannella burrata, radicchio, beetroot, extra virgin olive oil, herbs

Wild-caught south Australian king prawns, charred fennel, heirloom sauce vierge, origin AUS

Mussels, tomato, garlic, eshallot, mallorquina and herbs. Served with sourdough. Origin AUS

Mushrooms, petite onions, Jerusalem artichoke, truffled butter, tarragon, stracciatella and toasted hazelnuts

Pork cutlet, sherry vinegar infused apple, kipfler potato, little gem, anchovies & caper salad, calvados and mustard jus

Three or six cheeses handpicked by our chef, showcasing seasonal favourites and specialty finds

An elite, washed-rind mountain milk cheese from famille badoz, unveiling an incredibly soft, oozy texture with deep hints of toasted hazelnut and a yeasty, buttery finish origin: Jura, France

A rich, creamy soft-ripened cheese from the rhone-alps region of France. Made from pasteurised sheep's milk, it features a distinctive, bright orange rind coloured with annatto. It offers a velvety, buttery texture and a mild, refined, and slightly tangy flavour. France

Three or six cheeses handpicked by our chef, showcasing seasonal favourites and specialty finds