Plated Menu
An elegant and delicious way to serve your guests, with carefully crafted dishes incorporating premium produce, sustainable sourcing, and expert Radish service.
About our animal proteins:
Source matters.
We only use pasture-raised and/or organic meats sourced by our trusty ethical butchers - Harvest Stack, Whole Beast Butchery and Feather and Bone.
Same goes for fish. We have pledged to follow the GoodFish Sustainable Seafood Guide, and not serve any red-listed seafood. Our seafood is fully traceable using blockchain technology, facilitated by the legends at Harvest Stack, and some being sourced directly from the producer.
Recommended formats:
2 course | house focaccia + 1 entrée // 1 main
3 course | house focaccia + 1 entrée // 1 main // 1 dessert
Full feast | 4 canapés // house focaccia + 1 entrée // 1 mains // 1 dessert
>>> scroll down for current menus <<<
Menu
entrées
* All our shared feasts include house-made focaccia served warm, house-whipped butter, NSW olives (Toolunka Creek) and radish pickles
Hand shaped gnocchi, upcycled herb pesto, crispy potato skin, Parmigiano (which is served in the potato skin for guests to tip onto the gnocchi - see photo above) | Vgt, NF
The Whole Leek - roasted leek terrine, potato anglaise sauce, crispy leek bottom, pickled leek top, onion ash | Vgt, NF, GF (Vegan on req)
Charred heirloom carrots, NSW macadamia cream, pickled carrot slices, housemade guajillo chilli oil, carrot tops | Vegan, GF, NF, DF
Local Stracciatella (Vanella - NSW), house confit cherry tomato, garlic flowers | GF, Vgt, NF
House preserved & charred seasonal veggie platter, dressed with our infused vinegars and crispy garlic chips | Vegan, GF, NF
*GF gluten free | DF dairy free | NF nut free | Vgt vegetarian | Vegan
mains
Ora King Salmon (NZ) marinated in white miso and plum, crispy rice dusted with fennel powder, lighlty pickled fennel salad | GF, DF, NF
Pasture-raised rump steak (butcher’s cut) charred in its own fat and herbs, potato galette, roasted red pepper cream, jus from its bones and golden brown onions | GF, NF
Slow roasted Wallaby, white onion puree, sautéd mushrooms, reduced roasting jus, potato and beetroot chips | GF, NF
Whole roasted pasture-raised chicken marinated in fermented chillies and thyme (not so spicy), served over fresh corn polenta and its own roasting juices | GF, NF
Roasted cauliflower steak, served with custardy potato anglaise sauce, house zero-waste chimichurri, seasonal dark greens, garlic flowers | Vegan, GF, DF, NF
desserts
Apple and gold kiwi diced (or seasonal fruit), house dulce de leche, topped with yoghurt foam, puffed amaranth and crispy curry leaves | Vgt, GF, NF
Seasonal fruit mille-feuille, vanilla diplomat cream, merengue crisp, chilli threads | Vgt, NF
House zero-waste burnt basque cheesecake | Vgt, NF
Seasonal fruit platter, served with Blue Mountains honey | GF, DF, Vgt, NF (vegan w/o honey)
