Gordal Olives

Large, meaty Gordal olives, brine-cured for a robust, savoury flavour.

(GF/DF)

Crusty Bread, Fresh from the Oven

Made for Garrison by BredCo Albany, served with cultured Normandy butter and Cyprus black sea salt.

(GFO)

Watermelon Mosaic

Pressed watermelon, feta, balsamic onion and rocket.

(V/VeO/GF)

Burrata

Creamy burrata, roast cherry tomatoes, herb oil and pesto croutes.

Nasu Dengaku

Miso-glazed eggplant with puffed rice, honey and sesame seeds.

(V/VeO/GF/DF)

★Golden Prawn Toast

Black sesame, shellfish gloss, soy yuzu and oriental spice.

(GF/DF)

Seafood Crêpe

A delicate crêpe filled with seafood marinara, thermidor sauce and Gruyère.

Popcorn Chicken

Five-spice marinated free-range chicken with garlic, soy and sesame.

52-Degree Scallops

Perfectly cooked scallops, sweet corn purée, shimeji mushrooms and prosciutto.

(GF)

Pulled Chicken Tacos

Slow-cooked chicken thigh, chipotle, Asian salad, soft tacos and gochujang mayo.

Cauliflower Steak

Preserved lemon, parsnip purée, tahini and Dijon emulsion, toasted hazelnuts, sumac potato crumbs and pomegranate.

(GF/V/Ve/DF)

★Confit Duck Leg

Duck leg with passionfruit rum glaze, roast pumpkin and pumpkin purée.

(GF)

Tamari Braised Karubi Wagyu

Slow-braised in a tamari glaze, served with crushed salt-baked potatoes.

(GF/DFO)

Agnolotti

Roasted eggplant, pumpkin crème, brown butter emulsion, toasted hazelnuts, sage crisps and aged Manchego.

(V/VeO/GF)

Line-Caught South Coast Fish

Herb crumb, fennel, preserved lemon, mixed leaves and mussel emulsion.

Beef Eye Fillet

Roasted beetroot, hibachi broccolini and shiraz jus.

(GF/DFO)

★Pappardelle

Pappardelle with slow-cooked Great Southern lamb ragù, Roma tomato, feta and aged Manchego.

Classic French Bavette Frites

Pommes frites and béarnaise.

(GF/DFO)

Misuhata Pork

Sushi rice, misuhata sauce, pickled vegetables, fresh chilli and coriander.

(GF)

Crispy Prince of Orange Potatoes

Bay salt and vegan aioli.

(GF/Ve)

Charred Broccolini

Confit garlic, lemon and gremolata.

(GF/VeO)

★Scorched Brussels Sprouts

Jamón, maple butter and smoked almonds.

(GF/VeO)

Parmesan & Truffle Fries

(GF/VeO)

Rocket, Walnut & Pickled Apple Salad

Rocket, walnuts and pickled apple in a cider dressing with parmesan.

(V/VeO/GF)

Sticky Date Pudding

Salted muscovado caramel and vanilla ice cream.

Recommended dessert wine pairing: Frogmore Creek Iced Riesling (60 ml) 14

Tiramisu Semifreddo

Chocolate almond cake, Frangelico glaze, cocoa dust and gold leaf.

Recommended dessert wine pairing: Monty's Leap Late Harvest Riesling

(GF)

★Cinnamon Roasted Apples

Poached rhubarb, shortbread crumble, coconut anglaise and orchard syrup.

(GF/DF)

Affogato

Espresso, ice cream, chocolate, cookie and Galliano.

(GFO/VO)