top of page
Image by James Sutton

SET LUNCH

Fall Winter Menu

Tuesday - Friday, 12 noon - 3pm

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

MAINS

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)

SWEETS

Chocolate-banana fondant, 70% dark chocolate sauce

Pumpkin tart, chantilly cream

ADDONS

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

WINE BY GLASS

( Any 2 glass - 20 )

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

BEER

Peroni Nastro Azzurro (330ml bottle)

14

Guinness Draught Stout (440ml can)

16

COFEE & TEA

Espresso, americano, coffee with milk

5

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

5

OTHERS

Coke, Coke Zero, Sprite, Singha Soda

6

Perrier Sparkling Water, Evian Still Water

7

Prices are subject to 10% service charge and prevailing GST

bottom of page