Feed me

The ‘Feed Me’ is a banquet style meal over four courses. It opens with a selection of cold starters followed by a fish course, a meat course and dessert to finish. Cheese can be added as a supplement. It is not a set menu but rather an amount of food per person served to share. This allows us the flexibility to tailor the menu to each tables desires & dietary requirements.

Please state dietary requirements upon booking, those not stated prior may not be able to be accommodated.

65

 
 

Autumn

 
 

STARTERS

Rillettes, Crouton
6ea

Cheese Doughnut, Green Peppercorn Aïoli
6ea

Scorched Leek, Curd, Hazelnut
6ea

Chicken Liver Parfait, Madeira Jelly
18

Terrine du Maison
18

Beef Tartare
22

 

VEGETABLES

Roasted Broccoli, Parmesan, Pickled Garlic
18

Heirloom Carrots, Kale & Sesame
18

Beetroot, Farro, Pecans, Chèvre
22

Gnocchi Parisienne, Sweet Corn,
Spring Onion, Truffled Pecorino
26

 

FISH

Cured Ocean Trout, Finger Lime,
Nashi Pear, Celery
24

Mussels, Sauce Mouclade, Jamon Serrano
25

Barramundi, Shellfish Cassoulet,
Squid Ink Gnocchi
33

John Dory, Fennel, Yoghurt, Mojama,
Preserved Lemon Relish
32

 

MEAT

Pork Belly, Apple Cider, Pumpkin, Walnuts
32

Milawa Duck Breast, Pickled Quince, Cavolo Nero 34

O'Connor Porterhouse, Bone
Marrow & Portobello Persillade
36

 

SIDES

Pommes Frites
8

Butter Leaf Salad
8

Green Beans, Preserved Lemon, Dried Ricotta
8

Cauliflower, Currants & Spinach
8

 

DESSERT

Crème Brûlée
16

Chocolate, Malt, Milk
16

Apple, Buckwheat & Sage
16

Madeleine, Orange Curd, Clotted Cream
6ea

Please ask us about cheese.

 

 
 

Supper

From 10:00 PM - 1:00 AM

 
 

Rillettes, Crouton
6ea

Cheese Doughnut, Green Peppercorn Aïoli
6ea

Scorched Leek, Goat Curd, Hazelnut
6ea

Chicken Liver Parfait, Madeira Jelly
18

Pork, Veal & Prune Terrine
18

Beef Tartare
22

 

Beetroot, Farro, Pecan, Goat Cheese
22

Cured Ocean Trout, Finger Lime,
Nashi Pear, Celery
24

Mussels, Sauce Mouclade,
Jamon Serrano
25

Pommes Frites
8

Butter Leaf Salad
8

Please ask us about cheese.