Restaurant Venner

Forårsrulle (king prawn, preserved lemon, and chervil) Rösti (kangaroo, fermented tomato, and yoke) Tærte (beetroot, wild garlic, and marigold) Brød (cardamom smør) Forret (free range pork, celeriac, and garlic shoots) Northern Rivers Duck (cabbage, berries, and jus gra) Kartofler (grattan potatoes, brown butter, and crisp) Sheep's skyr & watermelon Blood Orange and Almond (cardamon, mountain pepper, and candied orange)

Forårsrulle (king prawn, preserved lemon, chervil) Rösti (kangaroo, fermented tomato, yoke) Tærte (beetroot, wild garlic, marigold) Pearl perch (rémoulade, radish and nasturtium from amie's garden) Brød (cardamom smør) Forret (free range pork, celeriac, garlic shoots) Northern Rivers Duck (cabbage, berries, jus gra) Sheep’s skyr & Nettle Blood Orange and Almond (cardamon and mountain pepper, candied orange) Kartofler (grattan potatoes, brown butter, crisp) Ost (bay of fires cheddar(TAS), buffalo brie(SA), oak blue (VIC))

Floral, earthy, round. Fermented honey, pine and calendula, hyper-creative alcohol-free cocktails and liqueurs

Floral, fruity, sweeter. Charred blueberry and lime kefir, shiso vinegar, hyper-creative alcohol-free cocktails and liqueurs

Never never Australian aquavit, pickled ginger, salted honey, citrus, whites, a partnership with some great friends from South Australia

Never never Australian aquavit, Campari, sweet vermouth, a partnership with some great friends from South Australia

Never never Australian aquavit and never never triple juniper gin, served dry with olives, a twist or cocktail onions, a partnership with some great friends from South Australia