next level sunday roast

entree 

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TUNA TARTARE
Fresh, raw tuna with lemon creme, seed crackers, and onion curtido

PROSCIUTTO & FINOCCHIONA SALAMI

Italian cured meats, drizzled with extra virgin olive oil and served with crisp grissini breadsticks

SOURDOUGH BOARD

Fresh sourdough, vincotto and olive tapenade, sumac and himalayan salt

ROMAIN & ROCKET SALAD

Mixed leaves, tossed with grana padano cheese and horseradish dressing

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main

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PORK BELLY

crispy crackle and burnt apple sauce

LAMB SHOULDER

served with mint raita and red wine jus

SUMAC CHICKEN

stuffed with bacon and fresh herbs and topped with white sauce

ROAST RIBEYE

with seeded mustard cream and gravy

TRUFFLED CAULIFLOWER STEAK

paired with crunchy panna grata and tarragon cream

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Your choice of main dish is served with...

• Smoked potato gratin with thyme butter and pancetta

• Broccolini with flaked almonds, chili, and lime

• Heirloom carrots with feta, maple syrup and dukkha

• Yorkshire pudding

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dessert

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MISO BROWNIE

with orange marmelade and tahini cream

GELATO

vanilla, chocolate or raspberry

BURNT CHEESECAKE

with Frangelico-berry coulis and vanilla crumb​