Supper Club Menu.

*Please note this is a sample menu from the 3rd of May and is subject to change without notice.

Jerusulem Artichoke Chips, Fermented Brassica Seasoning 8

Charred Padron Peppers, Ajo Blanco 8

Grilled Blue Mussel, Bay Cream, Warrigal Greens, Daikon 6.5pp

Angasi Oyster, Fingerlime 6pp

Besan Tart, Piapino Mushroom, Shoyu, Cippolini Onion, Chives 5pp

Prune d’Argen, Quark, Venison Bresaola 5pp

Cannolo, Holy Goat Fromage Frais, Quince 7pp

Sebastian’s Radishes, Nina’s Sourdough, Cultured Butter 18

Victorian Cheese Selection and Accompaniments Single 19 Duo 28 Trio 36

Pistachio Sorbet 5

Honey Creme Caramel, Poached Quince, Almond 18