an ever-changing, local, fresh-produce driven menu; designed to be shared
SAMPLE MENU
seasalt khorasan sourdough
seaweed butter 6
freshly shucked rock oyster
merlot vinegar, shallot 7 ea
spanish white anchovies
seasalt malted sourdough 11 ea
grilled quail
pinenuts, currants, sherry vinegar 14 ea
port arlington mussel tartlet
nduja 12 ea
zucchini flower
goat’s cheese, tambo valley honey 14 ea
seared bermagui tuna loin
shiso ponzu, edamame 28
sardine fillets
sour onions, chive oil, smoked garlic aioli 25
beef croquette
wild onions, onion crème fraiche 24
casareccia
blue swimmer crab, chilli, garlic 45
pappardelle
pine mushrooms, marjoram 36
campanelle
cotechino, broccoli, parmesan 35
fillet of stripy trumpeter
finger lime, zucchini, beurre blanc 48
jamaican style western plains pork tomahawk
carrot 49
shallot crusted beef
potato, peppercorn sauce 85
lindenow green beans
miso butter, furikake 15
wood roasted pumpkin
pistachio dukkah, pomegranate 14
cocao nib panna cotta
pear sorbet 17
poached quince
honey mousse, quince sorbet 18
amarena cherry clafoutis
coconut sorbet 20
selection of cheese
house-made conserve 28
***SAMPLE MENU ONLY ***
***A 15% SURCHARGE APPLIES ON PUBLIC HOLIDAYS***