an ever-changing, local, fresh-produce driven menu; designed to be shared
SAMPLE MENU
seasalt khorasan sourdough
seaweed butter 8
freshly shucked rock oyster
merlot vinegar, shallot 7 ea
yurrita anchovies
seasalt malted sourdough 14 ea
smoked eel tartlet
apple, horseradish 16 ea
grilled quail
pinenuts, currants, sherry vinegar 15 ea
whipped chicken liver parfait
cocoa nib 16 ea
zucchini flower
goats cheese, tambo valley honey 16 ea
seared bermagui tuna
shiso ponzu, edamame 30
sardine fillets
sour onions, chive oil, smoked garlic aioli 27
wagyu salami,
miso glazed black figs 29
40
ditaloni
porcini, goat’s cheese, black truffle
40
pappardelle
braised lamb rump, zucchini, salted ricotta 44
casareccia
blue swimmer crab, chilli, garlic 46
fillet of snapper
koshihikari rice, pickle, vinegar glaze 56
hibachi grilled john dory; on the bone
nduja, shrimp 66
jamaican spiced pork tomahawk
carrot 80
shallot crusted black angus beef
peppercorn sauce 95
roasted metung pumpkin
pistachio dukkah 17
baby heirloom beetroot
compressed watermelon, sesame 18
pommes frites
13
honey + pinenut parfait
tambo honey mousse, honeycomb 18
rhubarb + vanilla panna cotta
gingerbread 18
selection of cheese
house-made conserve 28
***SAMPLE MENU ONLY ***
***A 15% SURCHARGE APPLIES ON PUBLIC HOLIDAYS***