| Entrée | |
| Freshly shucked Tuross oysters | 14/22 |
| Rabbit and grain mustard rillettes, sauce gribiche, parsley salad | 16 |
| Smoked duck breast, celeriac remoulade, endive, bacon, poached quail egg | 16 |
| Roquefort and prune terrine, walnut and endive salad | 16 |
| Sautéed lambs brains, creamed spinach, burnt butter sauce | 17 |
| Seared king prawns, confit chicken, sweet corn puree | 18 |
| Local tuna carpaccio, vegetables a la grecque, dill crème fraiche | 17 |
| Main Course | |
| Breast of free range chicken, asparagus tortellini fricassee of baby onions, pancetta and madeira | 30 |
Tapenade crusted roast lamb loin, ratatouille, potato fondant, |
34 |
Assiette of Pork: roast loin, braised cabbage, slow cooked belly, |
32 |
| Fresh local fish of the day | 30 |
| Pan roasted salmon, crab filled zucchini flower, leek puree, buerre blanc | 30 |
| Risotto of pumpkin, caramelised onion, fetta | 26 |
| Five course tasting menu (whole tables only) | 70 |
| Five course tasting menu with matched with wine | 90 |
| Sides | |
| Seasonal green vegetables | 6 |
| Shoestring fries | 6 |
| Baby cos with anchovy dressing | 6 |
| Desserts | |
| Toasted ginger bread, poached pineapple, star anise mousse | 15 |
| Assiette of Chocolate: dark chocolate fondant, milk chocolate and orange brulee, white chocolate and pistachio mousse |
17 |
| Spiced orange trifle, ginger and almond biscotti | 14 |
| Sheep’s milk yoghurt pannacotta, local strawberries | 14 |
| South Coast Vintage Cheddar, picalilli Locally produced in Bodalla by award winning cheese makers |
8 |
| La buche d’ affinos, fresh pear and apple French triple cream | 10 |
| South Coast Super Blue, pear and ginger chutney Locally produced in Bodalla by award winning cheese makers |
8 |
| Three cheeses, lavosh, crackers and fruit bread | 17 |
| Coffee and Petit fours | 8.5 |
| (This menu is a seasonal sample menu only. Menu may vary) | |