Fall 17 - Menu 2


November 1 to November 17

Two-Course Lunch: $15

Three-Course Lunch: $22

First Course

Grilled Octopus and Chorizo

fingerling 'patatas bravas' and salsa verde


Consommé 'Celestine'

herbed crepe and crisp duck confit


'Southern Fried Chicken'



Second Course

Braised Oxtail Ravioli

ragout of lobster, fava and canterelles


Risotto Milanese


Main Course

Spiced Rack and Slow Roasted Lamb 'vindaloo' style

onion bhaji, cucumber and sheep's milk yogurt


Porcini Crusted Salmon

parmesan polenta and wild mushroom broth


Perth County Pork Jowl 'a la pressione'

caraway rye, heirloom carrots, coriander and whole grain mustard



Coconut Dacquoise and Bavarois

lemon, honey and pineapple


Pistachio and Chestnut Sponge

dark chocolate fondant, pear and parsnip