EARLY AUTUMN
AJO BLANCO celery, grapes
VENISON TARTARE horseradish, burnt shallot, pomme paille
S+V ENOKI black garlic, szechuan
CURED OCEAN TROUT blood plum, fingerlime
RICOTTA & OLIVE TORTELLINI tomato, capers,
Ortiz anchovies (+20 Supplement)
KIEWA VALLEY LAMB borlotti bean ‘pasul,’ sheep's yoghurt
SUMMMER GREENS + UPRISING BAKERY SOURDOUGH
RHUBARD & CALAMANSI pain d’épices, long pepper
WHITE CHOCOLATE & FIG balsamic, pecan
SET MENU 125 +
VEGETARIAN
AJO BLANCO celery, grapes
CELERIAC TARTARE horseradish, burnt shallot, pomme paille
S+V ENOKI black garlic, szechuan
HEIRLOOM TOMATOES stracciatella, zucchini
RICOTTA & OLIVE TORTELLINI tomato, capers,
pangrattato (+20 Supplement)
BBQ SUGARLOAF CABBAGE pomme, eschallots
SUMMMER GREENS + UPRISING BAKERY SOURDOUGH
RHUBARD & CALAMANSI pain d’épices, long pepper
WHITE CHOCOLATE & FIG balsamic, pecan
VEG MENU 115 +
NOT SO SMALL PRINT
Booking duration: 2.25 hours
Seatings: Dinner 6:00 l 8:30 II Lunch 12:00 to 1:30
All dietary restrictions can be accommodated with prior notice
Including GF I DF I Vegan I Pescatarian
For any questions please email ahoy@theflotilla.com.au
10% Service charge for groups of 7 or more
15% Public holiday surcharge
Fully licensed - No BYO
*Menu is subject to change