Lunch Menu:

Broad Bean Puree, Purple Potato, Thyme
Yabby Tart, Horseradish, Crustacean Aioli, Chickpea Pastry
Cannoli, Holy Goat Fromage Frais, Rosemary, Fermented Quince Syrup
Teff Flour Pancake, Red Cabbage, Fermented Radish Leaves
Pressed Cockerel, Sweetheart Cherry, Nasturtium

Spaghetti alla Chitarra, Zucchini, Saffron, Butter, Sourdough Breadcrumbs

Tomatoes, Fennel Pollen, Nina’s Sourdough, Butter

Pressed Venison Shoulder, Fermented White Cabbage and Fennel
Pickled Cucumber, Coriander Seed, Whipped Quark

Carob Custard, Puff, Carob and Black Wattleseed Custard