Menu

 

The award winning Column Restaurant provides premium contemporary Australian Cuisine. The menu changes seasonally and the chef gains inspiration from available local produce.

Despite our business focus here at the Press Club we appreciate that life is not all serious.

We know that you enjoy the finer things in life and strive to offer you superb food and beverages in a sophisticated, welcoming environment.

3-hats

Gault & Millau Australian Restaurant Guide 2017


FEATURES THIS WEEK:


LUNCH
Available from Tuesday 21st to Friday 24th
$37pp

Entree
Crispy coconut Gulf of Carpentaria prawns | Patron vanilla bean Tequila |
hibiscus flower gel | white peach puree

Main
Sous vide Cowra two bone lamb rack | heirloom tomato layered salad |
Israeli cous-cous | almonds | barberries

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DINNER
Available from Wednesday 22nd to Friday 24th
$57pp

Estuary
Pambula oysters | Canberra Distillery gin, elderflower and lime jelly | cucumber butterscotch | basil

Ocean
Crispy coconut Gulf of Carpentaria prawns |Patron vanilla bean Tequila |
hibiscus flower gel | white peach puree

River
Crispy skin King Reef barramundi fillet | brown sugar cured scallop |
Rodriguez spiced chorizo | creamed sweet corn | tomato dust | baby basil

Farm
Sous vide Cowra two bone lamb rack | heirloom tomato layered salad |
Israeli cous-cous | almonds | barberries

Dairy
Valrhona Manjari chocolate fondant | Valrhona Dulcey chocolate soil | berries