Our lunch menu

Something smaller …

Freshly shucked kumamoto oyster with green chilli nam jim, lime and spearmint 4ea

Chickpea soup with yarra valley persian fetta fritters, wilderness honey and za’atar 16

My tartare of hopkins river beef, beetroot shoots and quail egg yolk, soldiers 22.5

Buffalo milk mozzarella salad with stewed red and gold peppers,

torn basil and grilled olive bread 17.5

Broad bean and roasted beet salad, pecorino peparto and an ortiz anchovy grissini 16.5/24.5

White cooked chicken salad with cucumber and rose petal ajar, coriander and peanuts 22.5/31.5

Stir fry of minced peking duck with shiitake, water chestnuts and bamboo, served with crisp iceberg lettuce cups 21

Wok tossed blue mussels from spring bay with chilli jam, thai basil and kaffir lime 18.5/27

Something more substantial …

Seared coral trout with mussels and lily buds, wood and cloud ear fungus, hot and sour broth 36.5

White rabbit and smoked bacon sausage with mustard fruits and thyme, white bean puree  33

Boned whole garfish wrapped in rice paper and hot mint, stuffed with spicy pork and sticky rice with sweet and sour sauce 33.5

Slow braised baby back pork ribs with green papaya, longan and thai basil salad, chilli, peanut and cucumber relish 34

Minute steak of char grilled black angus, buttery spinach and portobello mushrooms, spicy tomato jam and onion rings 32.5

Crispy fried fish head and sour orange curry with snake beans and vietnamese mint, hand rolled rice noodles 31

Roasted red duck curry, crisped fried egg, shallots, mint, sweet fish sauce and coconut rice 38.5

Something on the side 9.5

Roasted beetroot, braised fennel and walnut salad

Hand cut chips with mushroom and garlic salt

Green goddess and purple cape cauliflower cheese

Steamed broccollini with oyster sauce

Mixed leaf salad with pomegrante, blood orange and cobram estate extra virgin olive oil

Buttery brussels sprout with flaked almond and prosciutto

Something to finish…

Steamed rhubarb and gingerbread pudding with rhubarb syrup, glace ginger and baked apple ice cream 17

Pearl’s banana split with banana ice cream and chocolate sorbet, hazelnut praline 16

Turkish delight and rose petal ice cream, glace ginger and persian fairy floss 14

House made ice cream selection - ask for our daily selection 6/scoop

Persian fairy floss - chocolate by the glass and pistachio nougat 10

Sweet treat selection

A selection of classic australian sweets including hedgehog, coconut ice, valhrona lamingtons and chocolate crackles 5ea

Cheese

Onetik Ossau-Iraty: An artesian sheep’s milk cheese from France’s Basque region 22

Traditionally made by shepherd’s in the mountain huts of the Pyrenees, this cheese has its origins dating back over 3,500 years

Ossau-Iraty is a raw milk cheese with a smooth texture and mild, nutty flavour. Served with a Moroccan carrot and apple salad
and toasted buttery brioche

Note: Menu correct as of 15 July 2010 - subject to seasonal adjustments