TO START

Artisan sourdough bread, whipped herb butter (V)

ENTRÉE

Classic Grass-Fed Beef Tartare, caper & shallot, egg yolk, crostini, mustard
or
Citrus-Cured Salmon, horseradish cream, mango, compressed cucumber, caviar, herb oil (GF)
or
Heirloom Tomato & Fennel Salad, truffle oil, whipped honey feta, dukkah, sourdough crisps (V)

MAIN COURSE

Pan-Seared Fish of the Day, charred vegetable medley, greenshell mussels, cauliflower purée (GF)
or
Braised Pressed Lamb Shoulder, grilled fennel, root vegetable gratin, jus (GF)
or
Summer Asparagus & Lemon Risotto, aged Parmesan, pink peppercorn, toasted pumpkin seeds (GF, V)

TO FINISH

“Berry Love” Whittaker’s Chocolate Mousse, raspberry glaze, pistachio sponge, edible gold
or
“Blush” Bombe Alaska, vanilla sponge, strawberry ice cream, Italian meringue, berry gel