Valentines Day Menu


14th February

Wattle seed Damper – dukka and macadamia oil


Salmon Mi Cuit – beetroot, cucumber – ginger and desert lime- GF, DF

Coconut prawns – mango kimchi, desert lime mayo- DF

Duck Miang – Thai style marinated duck leg, lychee, betel leaf- GF, DF

Ricotta Gnocchi – wild mushrooms, truffle cream, salsa verde and pecorino- V

Main course

Pork Chop, pepper berry Vietnamese style marinade – potato salad, apple, orange and fennel – DF, GF

Chicken breast – prosciutto wrapped, pocketed with bocconcini – smoked tomato and avocado salsa- GF

Striploin Brushed with smoked paperbark oil, Cafe de Paris butter, dripping potatoes, roast eschalot – GF, DFO

Salmon fillet – mango, coconut & chilli salsa- bok choy- coconut rice- GF, DF

Lima bean and vegetable ragout, pepper leaf pastry “pie” – tempeh, rosella and kale salad – VG, GF


Ochre Indulging Plate To Share
Wolf Lane Coffee Liquor & Chocolate Sorbet- V, GF, DF
Dark Chocolate & Wattle seed Mousse- GF
White Chocolate and raspberry tart- V, GF
Lemon myrtle meringue- GF