Tender Trap - set menu option 2

Head Chef, David Stewart is paving new ground with a menu full of seasonality and supreme provenance.

We use only the finest local meats, seafood, vegetables and herbs.

Sourced locally from Australian and New Zealand wineries, with an emphasis on small, boutique production.

Tender Trap set menu option 2

Set menu option 2 $66/person

To start

A selection of tapas style dishes for the table to share.

Main

Pasture fed beef tenderloin, dry aged 28 days with truffle butter, roast shallots, potato mousseline and port reduction

Seared chicken breast, liver parfait, quinoa, spiced pumpkin and asparagus

Orrechiette with Ortiz anchovies, chilli, garlic and reggian0

Atlantic salmon with fennel, watercress, pickled onion

To finish

A selection of Tender Trap’s house made desserts