À la carte menu
OYSTER, HERB VINEGAR - 6/32
SWEET AND SOUR PICKLES, OLIVES - 8
PICKLED BABY KING MUSHROOM, SUNFLOWER AIOLI, FOCACCIA CRISP - 8
BEEF TARTARE, CIABATTA CRISP, EGG YOLK CURD - 10
HARISSA PRAWN SLIDER, PICKLED CELERY - 12
ALL OF THE ABOVE 39PP
BRAISED PORK EMPANADA, CITRUS PICKLED MAYO - 12
GRILLED CABBAGE SKEWER, TOUM, JALAPEÑO HOT SAUCE - 12
WOODFIRED SOURDOUGH, GARLIC OIL - 12
WHIPPED CANNELLINI, TOMATO PUTTANESCA, PAPRIKA OIL, BUCKWHEAT - 16
STRACCIATELLA, ROAST BEETROOT, HAZELNUT, SORREL - 27
CHARCUTERIE SELECTION, WHISKEY MUSTARD - 30
ROASTED ZUCCHINI, SMOKED TOMATO, GARLIC BARLEY, PINENUTS - 36
DRY AGED SCOTCH FILLET, SMOKED LARDONS BORDELAISE - 64
CHARCOAL CHICKEN, THYME JUS, GARLIC GREEN BEANS - 46
ROASTED DUCK FAT POTATOES, KEFIR CREAM - 14
FARM LEAVES, CHAMPAGNE VINAIGRETTE - 14
CHEESE SELECTION, PRESERVE, LAVOSH - 16/30
CHOCOLATE MOUSSE, BUTTERSCOTCH, SMOKED ALMOND - 16
CHEF’S MENU 75PP
As part of our commitment to our community, we're happy to share where our seafood comes from.Country of origin information for seafood is provided on our menu for each dish, as required under Australian Consumer Law.