300g Ribeye, Chimichurri, Salsa, Roast Onion and Potato, or
Charred line fish, Baby Veg, Fish Velouté, Fresh Mussels or
Free-Range Pork Belly, Cinnamon Mash, Wilted Spinach, Roast Veg, Terrine, Jus, Crackling or
Honey Roasted Duck Breast, Parsnip Puree, Fondant Potatoes, Bak Choi, 5- Spice Jus
Douglas + Hale serves an incredible range of fine wines – by the bottle, but mostly by the glass all in Riedel Glassware. There’s also some absurdly good cocktails made by our in-house mixologist, and a small, simple eating menu that will keep you interested. The manager mixologist is Jesse Chinn and the chef is Wayne Dietrich.