House cured salmon with pickled fennel, cucumber,

Free Range Chicken Liver Pate is topped with a port and madeira jelly. Popular with both adults and kids, this pate makes an elegant entree served with salad and chargrilled toast or added to a charcuterie plate. As one of the more commonly-known forms of charcuterie, pate is traditionally made from livers and is most often served with bread, toast or crackers.

City Larder Duck and Cherry Pate is as smooth and delicious as its chicken counterpart. Containing French cherries soaked in brandy, for a sweet fruitiness that balances perfectly with the game flavours of the duck.

Free range pork shoulder and Australian pistachios combine in this classic terrine flavour combination. Perfect with a fruit chutney and a little Dijon or wholegrain mustard.

This versatile City Larder Smoked Salmon and Cream Cheese Terrine, with its combination of Tasmanian smoked salmon, cream cheese, salt and lemon zest can turn its hand to any meal. Great for breakfast served on an English muffin or crumpet, or for a more substantial meal it is perfect with finely sliced cucumber, a squeeze of lemon and a little horseradish cream.

House glazed, each half ham is between 4.5-5.5 kg.

with sumac roast pumpkin, mixed quinoa, broccoli, dried cranberries, flaked almonds, pickled carrot & orange vinaigrette