ENTRÉES

Seared sea scallops with celeriac puree, crispy prosciutto, hazelnuts and bitter leaves	23
King prawn gumbo with dirty rice, corn fried okra and grilled corn bread	23
Roast de-boned quail with buckwheat, golden sultanas and pomegranate	22
Miso roast tofu with soy, sesame & chilli dressed bok choy and edamame	20
Charcuterie plate with red onion marmalade, rye crisp and pickled cucumber	24
Thai flavoured crab croquettes with sweet corn & coconut puree and a sugar snap, snow pea tendril & pine nut salad	23