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

Snacks

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

Small Shares

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 

Large Shares

Black Angus sirloin, burnt eggplant, yakiniku 

Market fish, charred corn, mis, karkalla

Hay-roasted half chicken, charred carrot, saltbush

Afters

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

3pp

2

8

8

22

5ea

14

16

22

24

23

18

24

14

13

10

46

MP

34

14

8

10

13

14

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