an ever-changing, local, fresh-produce driven menu; designed to be shared
SAMPLE MENU
seasalt khorasan sourdough
seaweed butter 5
freshly shucked rock oyster
merlot vinegar, shallot 7 ea
spanish white anchovies
seasalt malted sourdough 11 ea
victorian smoked eel tartlet
beetroot, apple 14 ea
grilled quail
pinenuts, currants, sherry vinegar 14 ea
spencer gulf kingfish tartare
shiso ponzu, edamame, nori 28
sardine fillets
sour onions, chive oil, smoked garlic aioli 25
miso glazed black figs
capocollo 24
casareccia
blue swimmer crab, chilli, garlic 45
braised lamb pappardelle
almond, mint, pickled cherry 38
ditaloni
smoked cauliflower, truffle 35
fillet of snapper
leeks, mussels, parsley emulsion 48
shallot crusted beef
potato, peppercorn sauce 85
lindenow green beans
miso butter, furikake 15
blackened zucchini
basil, capers 16
vanilla bean panna cotta
pina colada, coconut sorbet 18
poached quince
honey mousse, crab apple sorbet 18
SELECTION OF CHEESE
house-made conserve 28
***SAMPLE MENU ONLY ***
***A 15% SURCHARGE APPLIES ON PUBLIC HOLIDAYS***