03/09/2026
It's getting lighter and warmer, all set for tomorrow here it is!
Spring Menu
Starters
Coastal Rosemary Focaccia + Boab Butter
Jim Wild Oysters + Dessert Lime Vinaigrette
Bodalla & Tilba Cheese, Smoked Emu, Kangaroo Salami, Ooray Plum Purée, Quandong Relish, Rivermint Pear Conserve, Pepperberry Lavash, Honey Macadamia, South Coast Camembert.
Mains
- Served with Fresh Spring Greens
Strawberry Gum Butter Smoked Roo + Rivermint Duchess Potato + Native Oregano Carrot Puree
Fingerlime White Wine Mussel Pot + Cinnamon Myrtle Flathead + Seaweed Rosti
Saltbush Spicy Dukkah Pumpkin + Char Grilled Cabbage + Native Thyme Béchamel + Mountain Pepper Roast Spuds - V
Sides (Extra)
Bush Tomato Cauliflower
Mountain Pepper Roast Spuds
Dessert
- Served with Rivermint Cream
Wattleseed Brownie + Lilly Pilly Fudge Sauce
Muntrie Pavlova - (DF)