Cinco

tarragon aioli

sherry & honey vinaigrette, artisan goat cheese, spiced walnuts and local apples

walnut mustard vinegrette, roasted garlic, bacon lardons, baquette and poached organic farm egg

chefs choices with gala apple puree and quince

manchego farro, haricot vert and pedro ximenez sherry reduction

sunchoke puree, toasted hazelnuts, ruccola and apple cider brown butter

pancetta and black truffle creme fraiche

cucumber, jicama, moscatel vinegar mignonette and caviar

with fresh radish remoulade

country style toast and rhubarb compote

romesco sauce

blueberry gastrique and chevre enriched semolina polenta

quinoa pilaf and blueberry gastrique

local golden mushroom, cabrales and tempranillo veal glace

crispy sweet potatoes and oregano garlic & lime mojo

pommes frites,bearnaise and arugula salad

tasmanian crab legs, serrano ham, zucchini, lemon, thyme, fennel and creme fresh

daily selection

kahlua-caramel sauce, fresh berries and chantilly cream

fresh seasonal fruit