3 courses |  $65 per person

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ENTRÉE
Citrus cured wild kingfish, cucumber, grapefruit, fig leaf oil
Heirloom tomatoes, feta, black olive, basil
Fremantle Octopus terrine, house pickles, squid ink

 

MAIN
Confit duck leg, braised cabbage, parsley oil, toasted almonds
Pan seared ricotta gnocchi, tomato sugo, Pecorino
Tasmanian salmon, spiced cauliflower, raisins

 

DESSERT
Creme brûlée
Bickley blood plum, French toast, vanilla bean ice cream
Cheese of the day, served with traditional accompaniments