Afternoon Menu

SMALL

FOCACCIA, FRANTOIO OLIVE OIL, MURRAY RIVER SALT (df, v) 5ea

OYSTERS- NATURAL / HOUSE TABASCO / GRAPEFRUIT MIGNONETTE (gf, df) 6ea

WARM OLIVES (gf, df, vg) 10

confit potato crisp, lemon fraiche, chives, salmon roe (gf, vgo) 12ea

MEDIUM

buffalo mozzarella, figs, shiso, tomato, vino cotto (gf, vg) 28

LEEK + SMOKED QUESO CROQUETTES, BLACK GARLIC AIOLI (gf, vg) 24

KING PRAWN, SRIRACHA, CRISPY GARLIC (gf) 27

scallop, sauce vierge, samphire (gf, df) 28

bresaola, patatas crisp, guindilla, grapes yolk gel (gf, df) 24

LARGE

LAMB RUMP, PEARL COUS COUS, MOJO VERDE (df) 45

250G WAGYU SIRLOIN, CAFE DE PARIS, RED WINE, CARAMELISED ONION (gf) 58

RAVIOLI, EGGPLANT, ZUCCHINI, BASIL, CHILLI OIL (vg) 38

chicken ballotine, mushroom, tomato, spinach, toum (gf,df) 42

MARKET FISH, LEMON, POTATO, CAPER, BROAD BEAN, SALTBUSH (gf) 49

SIDES

broccolini, seeded dukkah, miso sesame dressing (gg, df, vf) 14

POLENTA CHIPS, PECORINO,tomato relish (gf, vg) 14

FRIES, PAPRIKA, ROSEMARY SALT (gf, df, vg) 12

BABY COS, AJO BLANCO, ROMESCO, RICOTTA SALATA (gf, vf,n) 14

DESSERT

chocolate delice, almond, blackberries, vanilla (gf, n) 22

semolina sponge, honeycomb, curd, lemon myrtle yoghurt mousse 22

CHEESE, FRUIT NUT CRISPS, MUSCATELS, QUINCE (vg, n) 20

CHEF MENU
Shared 3 course chefs selection menu
$75pp (2 people minimum)

Dietaries- df- dairy free, gf- gluten free, n- contains nuts, vg- vegetarian, v-vegan, vo- veg option