To Start

Freshly baked house made bread, Wulura olive oil, parsley butter, tarragon chilli salt  3pp

House smoked olives 7  GF

Shared

Oven baked Brie 15
Honeycomb, roast walnuts, cranberries, lavosh  VG GFA

Maple brussel sprouts 16
Buffalo ricotta, kalette, macadamia  GF VGA

BBQ grilled Octopus 24
Romesco, hazelnuts, cauliflower, crispy rice  GF

Crispy Cauliflower 16
Sesame yoghurt, sesame seeds, almonds, raisins  GF VG

Garden Leaves 10
Butter milk and sake dressing, parmesan  GF

Rainbow Carrots 14
Roast carrots, parsnip chips, goat curd, honey  GF VGA

Potato Mash 10
Truffle oil, crispy pancetta  GF

Duck Fat Potatoes 12
Sage, confit garlic, lemon, aioli  GF VGA

Main Plates

Market fish 34
Mussels, burnt butter, pine nuts, capers, dill  GF

Beef stroganoff 24
Pumpkin, brussel sprouts, macadamia

Chicken Breast 26
Prosciutto, beetroot, celtuce, anchovy, parmesan crumb, finger lime  GFA

Caulini 20
Corn bread, roasted caulini, broccolini, corn, heirloom tomatoes  GF

Amelia Park Lamb Rump 34
Eggplant, smoked feta cheese, apple chutney, pickled garlic shoots  GF

Amelia Park Lamb Shoulder 70
A whole 12 hour braised Lamb shoulder, roasted caulini  GF  (serves 2-3)

Amelia Park Beef From The Grill

100 day grain fed beef cuts served with duck fat potatoes, garden leaves and your choice of sauce
red wine | peppercorn | mushroom & brandy | chimichurri | mustard

Porterhouse 34
300gm

Eye Fillet 40
250gm

Scotch Fillet 38
300g