FOOD
Fresh seasonal dishes, made with local ingredients.
Set Menus
Lunch tasting menu
55
Lunch paired wines
45
Tasting menu
90
Paired wines
60
Premium set menu
125
Bites
Pickled cucumber, beef tartare, black garlic
- GF
8
Salt & vinegar crispy kale
- GF
- VE
8
Hash brown, taramasalata, salmon roe
12
Raw scallop, dashi, kaviari caviar
- GF
12
Smoky Bay oysters, ponzu jelly (6)
- GF
28
Small Plates
Charred broccoli, pepita cream, salsa verde
- GF
- VE
22
Charred asparagus, macadamia, nasturtium vinegar
- GF
- VE
22
Pressed lamb shoulder, burnt eggplant, salsa verde
- GFO
25
Burrata, bay leaf oil, kumquat marmalade
- GFO
- V
25
Lobster sando, dill aioli, iceberg, vinegar salt
25
Tuna crudo, ajvar, vine leaf, freekeh
- GF
28
Pasta
Panfried gnocchi — kale pistou, ricotta salata, preserved lemon
- V
- VEO
38
Bucatini — confit duck ragu, butter fried pangra, pecorino
38
Larger
Woodfired cauliflower, smoked almond puree, dukkah
- GF
36
Coorong mullet, green tomato, taragon, shallot
- GF
40
Pork belly, romesco, spring onion, achiote jus
- GFO
45
Kerwee Angus rump cap, burnt pumpkin, jus gras
- GF
65
Mort & Co A4 Wagyu striploin, jus gras
- GF
120
On The Side
Fried potatoes, rosemary salt
- GF
- VEO
12
Mixed leaves, malt pickled shallots
- GF
- VEO
17
Fried Brussels, Berkshire pancetta, Comté
- GF
- VEO
16
To Finish
Melon sorbet, pet-nat jelly
- GF
16
Chocolate & coconut tart, coconut sorbet
- GF
- VE
19
Cold set cheesecake, roasted strawberry ice cream, yoghurt
- V
19
GF – Gluten Free
V - Vegetarian
VO – Vegetarian Option
VE – Vegan
VEO – Vegan Option