Zucchini flower filled with thyme-infused ricotta mousse served with spicy napoli and rocket.
served with farm veggies, sautéed baby potatoes, wilted spinach, thyme, rosemary & pot jus.
served with marrow spaghetti, roasted tomato risotto, and fennel creme.
roast fennel, cherry tomato ragu served with wood-fired baked potato mash, and roasted plum tomato jus.
Marinated artichokes with créme, red onions, and truffle oil served with tagliatelle pasta.
wild mushroom, pancetta and mozzarella
Thyme marinated Bright-side pulled pork with Napoli and fresh mozzarella served atop with lemon zest, and wild rocket.
served with seasonal sorbet
