Served with crackers and relish and Whitestone Windsor Blue: Windsor Blue is a world class champion or Brie: This Brie has a specific flavour profile from Otago grass fed milk.
A popular Polish salad, the chef’s favourite winter dish when he was growing up. A Medley of warm winter vegetables, crispy iceberg lettuce, apples, prosciutto and hardboiled egg With a touch of summer green peas on a bed of pickle and shallot mayonnaise
Potato Rosti & Focaccia Open Sandwich $15
Oven baked potato rosti with fire roasted capsicum relish. A charred cauliflower, chickpea and white bean spread, with a homemade herb yoghurt mozzarella
Breads and Dips $14
Chef’s selection of three dips
300g Rib-eye of Beef $30
Garlic and rosemary baby potatoes, roast vegetables finished with red wine jus
Side salad $7
Cheese Board $22
Selection of 3 cheeses with fresh and dry fruits, homemade grilled bread and chutneys
Vosgienne Chicken Salad $24
A hearty warm salad from the Vosges Mountains in the Lorraine region of eastern France. Slow poached chicken served on a winter green leaf salad With home cured bacon lardons, pear and croutons, finished with a creamy mustard vinaigrette
Clinker’s Beans and Spicy Smoked Beef Sausage $18.50
On focaccia bread, homemade white beans and sausage in rich tomato sauce, with fried egg