Tapas On The Terrace

Warm House Olives 8

Fresh Baked Ciabatta with Boundary Bend olive oil (2) 6

Daily Croquettes 14

Pork, Beef and Fennel Seed Meatballs 14

Mussels Puttanesca 16

Sobrasada served with ciabatta & guindillas 14

Mushrooms with sherry vinegar & garlic 14

King Prawns with chorizo & saffron tomatoes 18

Chat Potatoes with confit garlic & parmesan cheese 16

Crumbed Brie deep fried & served with red currant aioli 18

12 month Serrano or 24 month Iberico served with 16/24 accompaniments

House Paté served with quince paste and ciabatta 14

Carrots with buffalo curd, raisins & Pedro Ximenez 15

In The Dining Room

Something to start

Tempura Eggplant with miso broth & julienne daikon 14 Hand-pressed Falafels with baba ghanoush, roasted carrots, pomegranate dressing 16 Sliced Kingfish Sashimi with avocado purée, shiso & squid ink rice cracker 22 Crispy Pork Belly with apple and date chutney , fresh green apple & pork bubble 18 Mussels a la Puttanesca served with charred ciabatta 24

Something substantial

Duck confit, fettuccine, chestnut puree, manchego and pangrattato 36

Pan-seared Gnocchi with lemon, honey pine nuts, beurre noisette & oregano 36

Pan-roasted White Fish with abalone cream, potato fondant, silver beet & crispy kale 34

Goats Cheese Soufflé with salt baked beets and goats cheese 28

Eye fillet with potato galette and porcini mushroom sauce 38

Something to share

New England Lamb Shoulder (for 2) 85 1 kg of tender lamb slow braised and served on the bone with winter vegetables

Something on the side

Green Beans, preserved lemons & almonds 10 Chat Potatoes, rosemary & salt 10 Charred carrots, quinoa, labneh, hazelnuts 10

Something special

Sit back and enjoy the ultimate 8th Ave Terrace experience with Chef Chris Harrington’s weekly degustation menu, complimented with house baked ciabatta & amuse bouche

3 courses 50 with matched wines 75

5 courses 70 with matched wines 110

Something Sweet

Pineapple tarte tatin, 16 With creme fraîche ice cream & rum raisins

Vanilla Panna Cotta, 16 With torched meringue, lemon curd & sherbert

Sticky date pudding, 16 With honeycomb ice cream, caramel walnuts & caramel sauce

Affogato 16 With local honey & walnut parfait, Allpress espresso & your choice of liqueur

Cheese Platter Please ask your server for today’s offering of local and imported cheeses, served with house made breads, lavosh and fruit pastes