Chef’s selection of share dips and bread

A delicious selection of: local and international cheeses, wafers, peppered lavosh, figs and kiwi fruit. Cold cut cured meats, nduja, chicken patè, quince paste and pickled vegetables.

Crudités of: heirloom carrot, celery, cucumber, radish, sugar snap pea, heirloom tomato, house hummus, eggplant relish, grissini bread, sourdough, olives and mixed nuts.

Slow cooked, charred lamb ribs with oregano, lemon and flake salt

with rosemary salt

with Mignonette dressing

Served with soy, fresh ginger and wasabi

Served on ice with Mary Rose sauce and lemon

Local Eastern Rock Lobster served with garlic herb butter

A selection of local seasonal and exotic fruits