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Lunch MenuBurnt PianoJewish Style Organic Chicken Soup 10
Bangalow Spice Sweet Pork Belly with Green Tomato, Chilli Jam and Balsamic Caramel 19
Persian Fetta, Roasted Butternut Pumpkin Tart with Two Leaf Salad and Pumpkin Vinaigrette 17
Chargrilled Chicken Breast with Stewed Puy Lentils and Lemon Infused Joseph Extra Virgin Olive Oil 22
Angel Hair Pasta with King Prawns, Green Onion and a hint of Cream 19
Ocean Trout Fillet with Hollandaise Sauce and Truffle Infused Mashed Potatoes 22
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Mixed Cress Salad with Raspberry Vinaigrette 7
Steamed Carrots with Cumin Honey Butter 7
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Cardamon, Vanilla and Saffron Bavarois with Organic Honey and Saffron Infused Crème Fraiche 11
White Chocolate and Strawberry Parfait with Mascarpone and Brandy Snap Disk 11
House Churned Ice Cream, Three Flavours 11
CHEESE 16
Mauri Gorgonzola Dolce Latte [Bontazola], Lombardy, Italy
Brique d’ Affinois/Pave d’ Affinois, Provence, France
Heidi Farm Gruyere, Exton, Tasmania
Coffee/Tea 2.5
EXECUTIVE CHEF: Ashraf Saleh
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