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Entrée |
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Seared scallops, pickled mushrooms and gribiche dressing |
$25 |
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Crème fraiche and date cigar, grilled Belgium endive, sauce vierge (v) |
$21 |
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Alchemy beetroot cured King Salmon with citrus fruit and lobster bisque |
$25 |
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Duck liver parfait, bitter orange puree and brioche |
$23 |
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Boudin blanc with apple and a hazelnut crumble |
$24 |
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Mains |
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Roasted rack of W.A lamb with shepherd's pie |
$35 |
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Fish du jour with tomato and pistou |
$MP |
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Roasted crown, confit leg of Game Farm Quail, mushroom and truffle risotto |
$33 |
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Bourride of seafood with saffron |
$MP |
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Mushroom and truffle risotto (v) |
$32 |
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Warm Woodside goat's cheese charlotte, caponata, baby herb salad (v) |
$30 |
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Sides |
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Pomme puree |
$8 |
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French fries with sauce remoulade |
$8 |
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Dutch carrots with honey, balsamic dressing and poppy seeds |
$8 |
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Tomato and parmesan salad with baby capers |
$8 |
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Desserts |
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Selection of Australian and International cheese |
$17/$25 |
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Tropical fruit trifle with peach sorbet |
$17 |
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Dark chocolate pudding with vanilla ice cream |
$17 |
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Pear and walnut frangipane tart with rhubarb |
$17 |
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Selection of house made ice creams and sorbets |
$7/14 |
