lunch

groups menus are subject to change due to availability and seasonality

sourdough with cultured butter   4                

marinated alto olives  9

native salami with focaccia and cornichons  18

oysters with kelp and pandanus dressing  5 ea                

spring vegetables with black garlic and crème fraîche  22

cucumbers with ocean trout and yoghurt  22

asparagus with prosciutto and duck egg   20

ceviche with tiger milk and native succulents  28

braised short rib with harvest condiments and flatbread  87

barramundi with fresh tomato and mussels  42

spatchcock with charred greens, honey and koshu dressing  45

roasted eggplant with purple wombok and brown rice  32

chat potatoes with garlic and rosemary butter  14

harvest garden salad  12

 

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we respectfully acknowledge the traditional custodians of this land, the bundjalung nation and pay respects to the elders, past, present and emerging.

10% surcharge applies sundays. 15% public holidays. 1.5% all credit, debit & amex cards