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