Afternoon Menu
AVAILABLE 3PM - 5:30PM
WARM MARINATED OLIVES (df, gf, vg) 10
OYSTERS- NATURAL, HOUSE TOBASCO OR GRAPEFRUIT MIGNONETTE (df, gf) 6ea
CANTABRIAN ANCHOVY TOAST, RICOTTA, TOMATO, CHIVES 10ea
HUMMUS, CRISPY CHICKPEA, PAPRIKA OIL, PITA BREAD 12
GILDA PINTXO - YURRITA ANCHOVY, GREEN OLIVE, GUINDILLA PEPPER 12
LEEK + HAM HOCK CROQUETTES, SMOKED AIOLI (gf) 21
CHEESE, FRUIT AND NUT CRISPS, MUSCATELS, QUINCE (n) 19
FRIES, PAPRIKA, ROSEMARY SALT (gf, vg, v) 12
Lunch & Dinner
Menu
FRIDAY + SATURDAY 12-3PM
TUESDAY - SATURDAY 5:30PM - LATE
SMALL
FOCACCIA, FRANTOIO OLIVE OIL, MURRAY RIVER SALT (df, v) 5ea
OYSTERS- NATURAL / HOUSE TOBASCO / GRAPEFRUIT MIGNONETTE (df, gf) 6ea
WARM OLIVES (df, gf, vg) 10
CANTABRIAN ANCHOVY TOAST, RICOTTA, TOMATO, CHIVES 10ea
MEDIUM
BURRATA, BEETROOT MEDLEY, CHERVIL, CAPER BERRY, SHERRY (gf, vg) 28
LEEK + HAM HOCK CROQUETTES, SMOKED AIOLI (gf) 21
KING PRAWN, SRIRACHA, CRISPY GARLIC (gf) 25
GLAZED PORK CHEEK SKEWERS, GUINDILLA (df, gf) 28
WHITEBAIT FRITO, SUMAC, CHILLI (gf, df) 24
LARGE
SHORT RIB, CAULIFLOWER, SILVERBEET, CARROT gf) 46
250G WAGYU BAVETTE, CAFE DE PARIS, RED WINE, CARAMELISED ONION (gf) 58
CHESTNUT AGNOLOTTI, PUMPKIN VELOUTE, NIGELLA, SAGE (n, vg) 38
HALF CHICKEN, CHORIZO, PEPPERS, LABNEH (gf) 42
MARKET FISH, ZUCCHINI, SAFFRON, LEMON BUTTER (gf) 49
SIDES
HOUSE SPICED ROASTED HEIRLOOM CARROTS, POMEGRANATE, TAHINI (vg, df, gf) 14
POLENTA CHIPS, PECORINO, NDUJA AIOLI (gf, vgo) 14
FRIES, PAPRIKA, ROSEMARY SALT (df, gf, vg) 12
WITLOF SALAD, RICOTTA SALATA, BERRY, CITRUS (vg, gf) 12
DESSERT
POACHED PEAR + RHUBARB CRUMBLE, COCONUT (gf, vg) 18
BELGIAN CHOCOLATE TART, RASPBERRY COULIS, VANILLA, PISTACHIO (v, n) 16
CHEESE, FRUIT NUT CRISPS, MUSCATELS, QUINCE (n, vg) 19
CHEF MENU
Shared 3 course chefs selection menu
$75pp (4 people minimum)
Dietaries- df- dairy free, gf- gluten free, n- contains nuts, vg- vegetarian, v-vegan, vo- veg option