E X A M P L E    M E N U


Soup of the Day – Cauliflower Veloute                                                                                   17.


Salmon Rillette, Salmon Pearls, Cornichons, Croutons                                                     20.


Haloumi, Zucchini & Corn Fritters, Tomato Sugo, Aioli                                                       18.


Duck Spring Rolls, Dipping Sauce                                                                                            18.


Duck Liver Parfait, Pear & Cassis Compote, Croutons                                                        20.



Eye Fillet of Beef, Steak Fries, Red Wine Jus                                                                         42.


Duck Confit, Paris Mash, Pickled Red Cabbage                                                                    42.


Slow cooked Wagyu Beef Cheeks, Paris Mash, Pea Puree                                                42.


Beer battered Barramundi, Fries                                                                                               36.


Carrot Custard, Carrot Puree, Panko Crumbed Cauliflower, Broccolini                          38.


Roquette, Pickled Pear, Parmesan Salad | Seasonal Vegetables | Fries & Aioli              9.                                                                                        



Apple Tart, house made Vanilla Bean Ice Cream, Calvados Anglaise                             16.


Baked Vanilla Custard, Caramel Crunch Pastry, Crème Anglaise, Craquelin                 16.


Toffee Date Pudding, Caramel Sauce, house made Vanilla Bean Ice Cream                16.


Callebaut Chocolate Mousse, Rosè Persian Fairy Floss                                                      16.



Plunger Coffee & Teas [see back of menu for descriptions]                                               5.


Hot Chocolate                                                                                                                                7.


Perrier Lemon Sparkling Water 330 ml.                                                                                  6.


Perrier  Sparkling Water 750 ml.                                                                                                9.


Ginger Beer | Lemon Lime & Bitters                                                                                         5.


Lemonade | Pepsi                                                                                                                          3.5


Corkage per person                                                                                                                       3.

T e a | T i s a n e s D e s c r i p t i o n s

J a p a n e s e C h e r r y ; A very rough cut leaf, flavoured with wild cherry. Its delicate cherry flavour with a fresh apple and berry notes is nicely balanced with the crisp flavours of green tea.


Dublin Cream: A Baileys Cream style tea. This unique tea is a balanced blend of Ceylon Black Tea, whole roasted coffee beans and jasmine petals. These natural ingredients combine to create a great coffee cream flavour, perfect for both tea and coffee lovers.


F r e n c h E a r l G r e y ;

Exotic blend of black tea, blossoms & petals with a fruity bergamot taste. Contains: Black tea, hibiscus flowers, flavour, sunflower petals, rose petals & mallow blossoms.


Ceylon BOP (Lovers Leap) :An estate (Lovers Leap) tea, high grown from the Nuwara Eliya area with a soft and high aromatic flavour. BOP is Broken Orange Pekoe


L e m o n g r a s s & G i n g e r : A blend from the Citronella plant and shaved Ginger, this tea cups a very ginger pale light green liquor colour. The ginger is warm and fragrant and the lemongrass provides fresh nippy characteristics.


S u n d o w n : Herbal Tea which includes: lemon balm, peppermint, blackberry leaves, lemongrass, camomile, lavender flowers, rose petals, orange blossoms, heath flowers !


J a s m i n e F lo w e r s :

The unique jasmine flower is said to have mild sedative qualities. Can be drunk before or after dining to prevent nervous digestion.


D a r j e e l I n g FTGBO:

Grown in the foothills of the Himalayas. Often referred to as the Champagne of teas. Clean, light in colour with a light muscatel aftertaste.


E n g l I s h B r e a k f a s t :

A classic English Breakfast blend comprising of North Assam, South Indian, East African and Ceylon teas.