Chef's selection of menu and off-menu dishes to share

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Snacks

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House bread, olive oil

Koji cultured Butter

Pickled vegetables

Marinated olives

Charcuterie selection, house pickles

Market oysters, sorrel, bottarga

Duck liver pate, macerated lilly pilly, focaccia

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Small Shares

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Pickled sardines, sunrise lime, sea purslane

Stracciatella, warm grapes, shiso

Amberjack crudo, desert lime, pink peppercorn

Mushroom yakitori, master sauce, spring onion oil

Stir-fried black barley, shiitake, pear

Steamed Venus clams, sake, coastal herbs

warm green beans, macadamia ajo blanco, dukkah

New potato salad, native greens & sea lettuce

Mesclun & herb salad, desert lime dressing 

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Large Shares

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Black Angus sirloin, burnt eggplant, yakiniku 

Market fish, charred corn, mis, karkalla

Hay-roasted half chicken, charred carrot, saltbush

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Afters

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Cheese of the moment

Seasonal house made gelato

Wattleseed creme caramel

Roasted quince, shortcrust crumb, pepper berry yoghurt 

Meringue, Davidson's plum curd, burnt lemon sorbet

$70pp

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3pp

2

8

8

22

5ea

14

​

​

​

16

22

24

23

18

24

14

13

10

​

​

​

46

MP

34

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​

​

14

8

10

13

14

Please note that this menu is subject to change at the chef's discretion