WARM MARINATED OLIVES (df, gf, vg) 10
OYSTERS- NATURAL, HOUSE TOBASCO OR GRAPEFRUIT MIGNONETTE (df, gf) 6ea
CANTABRIAN ANCHOVY TOAST, RICOTTA, TOMATO, CHIVES 10ea
POLENTA CHIPS, PECORINO, NDUJA AIOLI (gf, vgo) 14
WHITEBAIT FRITO, SUMAC, CHILI JAM (gf, df) 24
LEEK + SMOKED QUESO CROQUETTES, BLACK GARLIC AIOLI (gf) 6ea
CHEESE, FRUIT NUT CRISPS, MUSCATELS, QUINCE (n, vg) 20
FRIES, PAPRIKA, ROSEMARY SALT (gf, vg, v) 12
Afternoon Menu
AVAILABLE 3PM - 5:30PM
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 + SMOKED QUESO CROQUETTES, BLACK GARLIC AIOLI (gf) 21
KING PRAWN, SRIRACHA, CRISPY GARLIC (gf) 27
GLAZED PORK CHEEK SKEWERS, GUINDILLA (df, gf) 28
WHITEBAIT FRITO, SUMAC, CHILI JAM (gf, df) 24
LARGE
LAMB RUMP, PEARL COUS COUS, MOJO VERDE, CONFIT TOMATO (df) 45
250G WAGYU SIRLOIN, CAFE DE PARIS, RED WINE, CARAMELISED ONION (gf) 58
RAVIOLI, EGGPLANT, ZUCCHINI, FENNEL, GREEN SALSA (n, vg) 38
HALF CHICKEN, MUSTARD, FENNEL, GREEN SALSA (gf) 42
MARKET FISH, LEMON, POTATO, CAPER, BROAD BEAN, SALTBUSH (gf, N) 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
BABY COS, AJO BLANCO, ROMESCO, PEPITAS, RICOTTA SALATA (vg, gf) 14
DESSERT
STRAWBERRY MACARON, RHUBARB + ORANGE BLOSSOM CREMEUX (gf, n) 19
BELGIAN CHOCOLATE TART, RASPBERRY COULIS, VANILLA, PISTACHIO (v, n) 20
CHEESE, FRUIT NUT CRISPS, MUSCATELS, QUINCE (n, vg) 20
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