To start

Green lipped mussel and fennel broth with saffron aioli

Tuna tataki with sesame crumb, wasabi mayonnaise and radish salad

Artichoke and pancetta soup with truffle salt

Venison Carpaccio, baby beets, horseradish and parsley salad

Watermelon, feta and basil salad

Seared salmon fillet with tamari seed crust, edamame puree and pickled cucumber

Rabbit leg confit with almond mayonnaise and watercress and orange salad

Braised rabbit pappardelle with lemon, thyme and parmesan

House smoked duck breast with pickled pear, walnuts and mustard greens

Haloumi cheese and pomegranate salad with pistachio nuts, pita crisps and orange dressing

Seared scallops with cauliflower puree and crisp caper

Nectarine, prosciutto and feta salad with rocket and pinenuts