MID‑SEASON SPRING HARVEST LUNCH $55pp Sunday 11th October
To Start
Whipped Ricotta with Lemon & Herbs and Smoked Salmon - Silky, light and beautifully fresh — served on a warm baguette, olive oil and spring greens.
Main Course
Slow‑Roasted Tasmanian Lamb Shoulder Tender, aromatic and falling apart, finished with rosemary, garlic and a bright spring gremolata. Served with:
Spring garden vegetables
Carrot & quinoa salad with honey‑citrus dressing
Lemon Potato Wedges
