Supper Club Menu.

*Please note this is a sample menu from the 19th of Jan and is subject to change.

Jerusalem Artichoke Crisps 11

Wattleseed Gougere 6pp

Smoked Trout, Besan Tart, Horseradish, Carrot, Dill 6pp

Char-Grilled Mussel, Bay Cream, Daikon, Warrigal Green Powder 6pp

Leek Ash Grissini, Straciatelle, Fermented Pimento 15

Fermented Beetroots, Labne, Fermented Chilli Oil, Nina’s Sourdough, Cultured Butter 18

Todays Pasta 29/37

Campanelle / Wild Boar & Tomato Ragu, Pangrattato

Steak Frites 45

200gr Wild-Shot Venison Fillet, Pomme Frites, Morel Mushroom Sauce

Dry Martini while you wait +15

Dressed Garden Salad 15

Vol-au-Vent, Creamed Spigarillo 6pp

Victorian Cheese Selection and Accompaniments Single 22 Duo 30 Trio 35

Seasonal Sorbet 6

Dessert du Jour 18