FOOD
A comprehensive Modern Australian Menu with an Asian influence.
Set Menus
Lunch tasting menu
65
Tasting menu
100
Premium set menu
150
Paired wines
80
Premium paired wines
125
Bites
Sourdough, smoked butter (1)
5
Hash brown, taramasalata, salmon roe
12
Raw scallop, dashi, kaviari caviar
- GF
13
Ox tongue skewer, beef garam tare, mustard
- GFO
12
Smoky Bay oysters, apple aperitif, tonic (6)
- GF
30
Small Plates
Charred broccoli, pepita cream, salsa verde
- GF
- VE
25
Grilled banana peppers, smoked buttermilk, togarashi
- GF
- V
25
Beef tartare, sourdough croutons, anchovies, cos leaves, cured egg
- DF GFO
25
Scotch egg, curry sauce, friend curry leaves
- DF
27
Lobster sando, dill aioli, iceberg, salmon roe, vinegar salt
- DF
27
Tuna, tomato vinegar, olive, capers, celery leaf
- GF
29
Larger
Woodfired cauliflower, smoked almond puree, dukkah
- GF
37
Chefferi — green peas, pea puree, goat curd, basil
- V
- VEO
38
Baby Barramundi, salted plum, fennel, vine leaf
- GF DF
70
Pork belly, burnt pear, muntries, rosemary
- GF
50
350g Pinnacle Black Angus striploin, koji spring onions, jus gras
- GF
67
350g Kerwee Angus Scotch fillet, koji spring onions, jus gras
- GF
75
250g Mort & Co A4 Wagyu striploin, jus gras
- GF
125
On The Side
Mixed leaves, pickled fennel
- GF
- VEO
12
Fried potatoes, sour cream, fried saltbush, onion ash
- GF
- VEO
17
Woodfired sugarloaf cabbage, mushroom XO
- GF
- VE
18
To Finish
Mandarin syrup cake, fennel cream, poached quince
- VE
19
Cold set cheesecake, roasted strawberry ice cream, yoghurt
- GFO
- V
19
Affogato w/ whipped marscarpone, coffee shoyu, hazelnut miso caramel
- GFO
- V
19
GF – Gluten Free
V - Vegetarian
VO – Vegetarian Option
VE – Vegan
VEO – Vegan Option