Burrata with slow cooked rapa, radish, rye, caraway and burnt butter
Heirloom beets, bottarga dip, potato straws and horseradish 9660 2646.
In Blayney cooking figs, with quark and coppa.
@nicsavfood just dropped off this outstanding lamb and we didn’t waste any time breaking it down and it’s on the menu all week. Call ahead to pre-order your lamb forequarter, will feed up to 8. 24 hours notice. 02 9660 2646
Friday lunch. Porchetta panini, mustard pickles, dill mayo and jalapeños. 96602646
Bring your favourite bottle of wine down for lunch or dinner BYO Monday - Thursday $15 a bottle.
Peaches are bang on right now. We are roasting ours with @glenguinestate botrytised semillon and serving with whipped ricotta and white chocolate and crostoli.
Garlic roast chicken with pearl barley and parsley salad on special all day.
This week our oysters are from the cool, clean waters of Pambula on the South Coast. Clean, crisp, delicious. And from 5:30pm today they are $2 each. Saturday only. Get involved.
@thomaswines Braemore semillon. When great winemakers, grapes and vineyards combine. Zesty, fresh and perfectly balanced. By the glass, carafe or bottle.
Confit leg of southern highlands duck. Served with pickled radicchio, sour cherries and walnut sauce by kitchen legend Sam Bennet. ***we alternate this with roast duck breast, same accompaniment***
Heirloom tomatoes, for a salad with burrata, basil, olive crumb and picada. On special for a limited time.
Melbourne Cup lunch. Tuesday 7 November. $85 3 courses with a glass of Akarua.