First Edition Restaurant Bar - Menú completo

Classic Italian housemade pasta with grated pecorino cheese black pepper

300g succulent panko crumbed pork cutlet, served with pickled red cabbage celeriac puree

Bush pepper, goats cheese, flaked almonds roquette tossed in a vermouth vinaigrette

Cos heart, house marinated Fedra olives, green beans, vine ripened tomato, red onion, chardonnay honey mustard dressing soft poached egg

Sous Vide duck maryland accompanied with seasonal greens, cauliflower puree, beetroot pickle perfectly glazed with orange brandy sauce

Lachlan valley (nsw) sous vide lamb rump with salsa verde lamb jus

300g lachlan valley (nsw) sirloin steak served with english mash and your choice of sauce; Mushroom pepper whiskey butter gravy

175g grass-fed beef patty, American cheese, served with fries black garlic aioli

Buffalo mozzarella, cherry tomato fresh basil

3 scoops of your choice:mango Lemon Raspberry Chocolate ecstasy

Mr Black Australian coffee liqueur, fresh espresso vanilla bean ice cream

Black forest compote vanilla bean ice cream

Poached with a spiced saffron glaze served with frozen yoghurt

Classic vanilla flame crème brûlée

Sous vide chicken breast with caramelized brussel sprouts, carrot puree And saffron sauce

Fresh burrata with heirloom tomatoes, aged balsamic vinegar and croutons

Radicchio salad served white wine caramelised dressing, garnished with cranberry and pistachio

Parmesan, persian feta white wine caramelised dressing

Cos heart, house marinated Fedra olives, green beans, vine ripened tomato, red onion, chardonnay honey mustard dressing soft poached egg

Cos heart, house marinated Fedra olives, green beans, vine ripened tomato, red onion, chardonnay honey mustard dressing soft poached egg

Grilled seasonal vegetables, spiced chickpea hummus, Fedra olives, housemade dukka, lavosh, Three Mills toasted sourdough, oil balsamic

Coconut milk, champagne and citrus mango compote

Black Angus beef patty, American cheese, dijon mustard, tomato ketchup, milk bun dill pickle served with fries (3pcs)

A medley of charcuterie meats; cacciatore, prosciutto bresaola, paired with Chefs mixed antipasto, Fedra olives Three Mills sourdough

Locally crafted Tilba cheddar Tilba blue cheeses, Tasmanian truffled brie, quince paste, served with fresh lavosh cornichons

Mixed selection of artisan breads from the local’s favourite bakery, served with Chef Jewel’s charcoal butter, olive oil balsamic vinegar

Freshly shucked onsite, rock oysters served with red wine eschalot vinaigrette

Bowl of Fedra olives in olive oil dressing served with Three Mills toasted sourdough

Three Mills toasted sourdough served with dill pickle spiced strawberry balsamic jam

Cousin of the famous Italian arancini, served with homemade tomato basil chutney. (3pcs)

Buffalo mozzarella, spicy Italian salami

Chef’s medley of roasted vegetables topped with mozzarella

Served with black garlic aioli

Served with black garlic aioli

White creamy potato mash infused with garlic butter