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To Start
House cured salmon on rice paper puffs    4.5 each

Sardine bruschetta    5.5 each

Salted Greenvale Farms crackling    6

Marinated Mt Zero olives    6

Pork belly croquettes, tonkatsu mayo & mustard fruits (3pcs)    12

Baby cos, crab & yuzu mayonnaise with kampot pepper14.5

Salt & pepper calamari, black garlic aioli, wild rocket    18/27

Shaw river mozzarella, mandarins, toasted hazelnuts & balsamic    14

Vitello tonnato, breakfast radish with spiced tuna17.5

 

Main
Angel hair with scallops, prawns & green lipped mussels    21/30

Pearl barley "risotto", assorted mushrooms & chives    16/24

Barramundi, soubise, charred corn, chorizo & salmon roe    31

Spring chicken, jerusalem artichoke puree, pumpkin & kale    32

Pork loin on the bone with carrots, medjool dates & romesco    31.5

Beef striploin, mushroom puree, pickled onions, baked potato    34

 

Sides
Green beans, labne, toasted almonds    10

House spiced fries with aioli    10

Cos & herbs from our garden    10
 

Dessert
Cheese plate with accompaniments    16

Chocolate cremeux, quince, dried mousse & milk ice cream    16

Vanilla bean crème brûlée, macerated strawberries, meringue    14.5

Honey & yogurt panna cotta, rhubarb, pistachios toffee    14.5

Olive oil cake, candied orange zest, frozen orange curd    14

Affogato, espresso, liqueur, scoop of vanilla bean ice cream    17
 


 We are a fully licensed restaurant, as part of our extended service we also allow BYO wine to our a la carte customers with corkage of $15 per bottle.

 


*No Split Bills Please