Pichet

Olives marinated with orange, rosemary, and chili.

French terrine served with cheddar, piccalilli, brown sauce, and sourdough bread.

Salt baked celeriac with goat cheese, white endive, fig, and walnut dressing.

Roasted cauliflower prepared with butter and hazelnut.

Gambas served with nduja butter sauce and grilled bread.

Baby gem lettuce salad with bacon, smoked Gubbeen cheese, and Caesar dressing.

Dry aged striploin steak served with chips, organic leaves, béarnaise, and smoked bordelaise.

Dry aged tomahawk steak served with chips, organic leaves, chimichurri, béarnaise, and smoked bordelaise.