Entrée

Warm salad of caramelised pear, potato gnocchi, persian fetta, shaved fennel and candied walnuts 22

Venison rump tartare, crisp pancetta, pearl barley, daikon, pickled oyster and enoki mushrooms 25

Seared Canadian scallop, Hiramasa kingfish, squid ink gremolata and calamari dressing 25

Beetroot cured NZ Ora king salmon, vinaigrette of prawns, baby beets and fried shallots 24

Main

Short rib of Hunter Valley grain fed beef, roast carrot puree, pickled cauliflower, radish and shallot jus 36

Pan seared Cone Bay barramundi, hazelnut pesto, chargrilled kipflers, mussels, orange and chives 35

Slow roast pork belly, sticky pigs tail, smoked potato, dehydrated apple, celery and cider dressing 34

Butternut pumpkin pancake, Woodside goats curd, caramelised onions and roast pepita 30

Sides

Triple cooked royal blue potatoes 7

Steamed green beans with walnut dressing 7

Extra bread roll 1

Dessert

Chocolate ‘cheesecake’ mousse, air-dried brownie, milk puree and muscavado ice-cream 15

Honey roasted plums, prune pudding, cinnamon ice-cream and nut crumble 15

Devonshire tea crème brûlée, scone ice-cream, cherry jam and whipped cream 15

Selection of three cheeses with lavosh, fruit bread and quince paste 15

Pre theatre dining just $45pp for any 2 courses from the a la carte menu!

Tables must be vacated by 8pm