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SET MENU

• CAULIFLOWER TART

  DAAL – PICKLED CAULIFLOWER – TAMARIND – YOGURT (VG,GF)

• ROASTED SWEDE

  DUXELLE – SPINACH – RED WINE SAUCE (VG,GF)

• ROASTED HISPI CABBAGE

  MISO – PANKO – APPLE (VG)

• BRAISED TOFU

  BROCOLLI – BLOOD ORANGE – BLACK SESAME – CHILI (VG,GF)

• SWEET POTATO

  MASSAMAN CURRY – PICKLED CHILI – PEANUT (VG,GF,N)

• CARROT

  BLACK BEAN SAUCE – FIVE SPICE FRITTER – PAK CHOI (VG)

• SALT BAKED CELERIAC

  POLENTA – PEPPERCORN SAUCE – TARRAGON – CELERIAC (GF)

• POTATO TART

  GOATS CHEESE – BALSAMIC ONION – POTATO CRISP – CHIVE (GF)

• BANANA CHEESECAKE

  TOASTED COCONUT – CARDAMOM SYRUO – CRISPY BANANA (VG,GF,N)

• PARSNIP CAKE

  STAR ANISE CREAM – RAISIN CHUTNEY – PARSNIP PRALINE (VG)

• CHOCOLATE MOUSSE

  PEANUT ICE CREAM – LIME – PUFFED RICE (VG,GF)

• POACHED RHUBARB

  EARL GREY CUSTARD – RHUBARB – GRANOLA (VG,GF,N)

CHEF’S MENU

• HISPI CABBAGE

  MISO – PANKO – APPLE

• TOFU

  BROCOLLI – BLOOD ORANGE – CHILI – SESAME

• SWEET POTATO

  MASSAMAN CURRY – CHILLI – PEANUT

• SALT BAKED CELERIAC

  POLENTA – PEPPERCORN SAUCE – TARRAGON

• POACHED RHUBARB

  EARL GREY – GRANOLA

• PARSNIP CAKE

  STAR ANISE – RAISIN – PRALINE