Afternoon Menu

SMALL

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

OYSTERS- NATURAL / KILPATRICK / YUZU FINGERLIME MIGNONETTE

(gf, df) 6ea

WARM OLIVES (gf, df, vg) 10

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

MEDIUM

buffalo mozzarella, ORANGE, SHISO, RADICCHIO (gf, vg) 28

CAULIFLOWER CROQUETTES, LEMON AIOLI, BAY OF FIRES CHEDDAR

(gf, vg) 24

KING PRAWN, WHITE BEAN, FENNEL, CHERVIL (gf) 27

MORNAY BAKED SCALLOP, XO, LIME (gf, df) 28

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

LARGE

CELERIAC FONDANT, SUNCHOKE, MUSHROOM JUS, GRAPE, SALSA VERDE (vG, GF) 38

250G WAGYU SIRLOIN, CAFE DE PARIS, RED WINE, CARAMELISED ONION (gf) 59

GOATS CURD RAVIOLI, BRISKET RAGU, MINT (GFo) 38

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

MARKET FISH, LEEK, BUTTERMILK, DILL OIL, ASPARAGUS (gf) 49

SIDES

broccolini, seeded dukkah, miso sesame dressing (gF, df, vG) 14

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

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

GEM LETTUCE, AVOCADO DRESSING, SPICED WALNUTS (gf, vG,n) 14

DESSERT

WHITE CHOCOLATE CREAMEUX, DATES, MALT, PUFFED RICE (gf) 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