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Image by James Sutton

SET LUNCH

Fall Winter Menu

Tuesday - Friday, 12 noon - 3pm

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2 Course - 36

3 Course - 46

STARTERS

 

Pressed poultry terrine, pickled pumpkin, chicken truffle jus

Lobster bisque, white fin prawn, gouda cheese toast

Torn burrata, parma ham, musk melon, balsamic vinegar

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MAINS

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Rigatoni pasta, mediterranean mackerel roe, fried capers arrabbiata sauce

Mediterranean sea bream, confit leek, fennel, marinated salmon roe

Aus. Angus beef shoulder 180g, roasted young lettuce, pink peppercorn sauce (+8)

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SWEETS

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Chocolate-banana fondant, 70% dark chocolate sauce

Pumpkin tart, chantilly cream

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ADDONS

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Smoke duck croquette, onion ginger puree (2 pcs)

8

Arg. wild caught prawn, garlic aioli (2 pcs)

12

Mex. green asparagus tempura, sea urchin bearnaise

20

Sourdough bread (6 pcs), salted smoked garlic seaweed butter (w)

10

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WINE BY GLASS

( Any 2 glass - 20 )

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Douglas Hill, California Usa, Merlot

17

Chianti Valvirginio, Ita, Merlot, Sangiovese

19

Château Rousseau, Bordeaux Fra, Sauvignon Blanc & Semillon

17

Craneford Bouquet, Barossa Aus, Chardonnay

18

Perla Bianca Spumante Extra Dry Prosecco, Veneto Ita, NV, Glera

18

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BEER

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Peroni Nastro Azzurro (330ml bottle)

14

Guinness Draught Stout (440ml can)

16

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COFEE & TEA

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Espresso, americano, coffee with milk

5

Pot of tea (earl grey, english breakfast, chamomile, mint)

5

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OTHERS

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Coke, Coke Zero, Sprite, Singha Soda

6

Perrier Sparkling Water, Evian Still Water

7

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Prices are subject to 10% service charge and prevailing GST

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