We also couldn't be fracked choosing from the menu so we decided to go with the degustation menu.
Canape to start, Cured Wagyu Bresaola with roquette and aioli followed by an amuse bouche of Yabby bisque with Basil Chantilly cream.
Salad of Heritage Tomatoes with Brunet Goats Cheese, Red Onion Confit, Sommariva Olives.
Pan fried King Salmon with a Mussel, Smoked Cod and Sweet Corn Chowder.
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