this weekend 27th & 28th April
Entree
- steak béarnaise with potato and gruyere gratin
- herb and goats cheese brioche crostini
- warm black figs with gorgonzola, prosciutto and vincotto
- sticky pork belly spring rolls, nam jim to dip
Main
- miso glazed kingfish, tofu and oyster mushroom broth
- brasied lamb rump with confit carrot puree
- classic beef bourguignon
- handmade potato gnocchi with smoked speck, peas and parmesan
- wild mushroom risotto, parmesan and thyme (vegetarian)
Dessert
- goats cheese panna cotta with strawberry and mint salad
- apple and cinnamon croissant bread and butter pudding
- north american key lime pie
- espresso affogato
- selection of crave gelato (see our cabinet)