Menu

   
Vegie chips 6
Warm olives 6 
Gluten-free crisps  6 
Wasabi broad beans  6 
White marinated anchovies, smoked cherry tomatoes, candied olives, toasted almonds and micro herb salad  17 
Potted prawns with butter, shaved fennel, lemon zest and spices 15
Canadian scallop kebab wrapped in pancetta, apple dressing with black fermented garlic 16
Jamon Iberica de Bellota, aged 24 months (per 30 grams) 18
Carpaccio of green mountain veal crusted in fennel pollen with caperberries, pink grapefruit segments, preserved lemon butter 18
Mount Keira cured lamb with chickpea purée, lemon cheek, olive and rosemary bread 17
Moondarra Wagyu bresaola, goat cheese custard, beetroot cured watermelon and olive dust 21
   
Soup of the day 12
Pickled ratatouille verrine, vanilla and shallot dressing with Persian fetta mousse 16
Farmer's Plate: ham hock broth, cucumber and apple relish, cheese and bread 16
Green lentil dhal with apple and mint yoghurt 16
Sicilian eggplant stew with toasted almonds and oregano aioli 16
Moat-made meatballs with a rich Napoli sauce and Grana Padano 18
Braised lamb, roasted garlic labna, quinoa salad and flat bread 30
Parwin goat curry 30
   
Salads  
Quinoa salad: tomato, cucumber, Spanish onion, toasted seeds, coriander, mint and honey dressing 16
— with cumin poached free range chicken 18
Warm roasted beetroot, Em's marinated yoghurt cheese, bee pollen and seeded honey mustard dressing 20
   
Sides  
Baby cucumber salad with minted yoghurt dressing and cumin oil 8
Jacket sweet potato with smoked paprika aioli 8
Smaller quinoa salad 8
   
Desserts  
Little custard pot trio 13
Valrhona chocolate and Earl Grey tea tart with lemon curd shot 14
Balsamic poached pear and vanilla mascarpone 13
Cheese board (ask your waiter for the day's selection) with olive oil jam, fruit loaf and lavoche (per person) 13