dinner

Starters

Potted focaccia, dukkah, olives, oil 10

Tempura Sydney rock oysters, bloody mary, caviar (6) 36

Crumbed sardines, caponata and lime (3) 15

Scallop stuffed zucchini flowers (2) 15

 

Entrees

Buffalo Mozzarella, grilled fennel, green olives, basil oil 18

Broccolini, soft egg, pickled ginger, crispy kale, enoki 18

Salmon belly tartare, tortilla, furikake, avocado 22

BBQ king prawns, kombu dashi butter, lemon (4) 24

Sesame Tuna, sticky wild rice, wasabi mayo 20

Rocotto relleno, creamed potato 22

 

Mains

Diamond clam and squid linguine, confit tomato and garlic, parmesan, chilli 28

Snapper fillet, hummus, broccolini, capers, dill, preserved lemon 38

Roast spatchcock adobo, flat bean, whipped potato 34

Salmon, cauliflower, tahini yoghurt, sumac, onion, walnut, coriander 34

Wagyu skirt steak, chips, black garlic & truffle smoked butter 32

Eye fillet, crisped mushroom risotto, onion jam, red wine jus, aioli 38

 

Mains to share

Pan roasted local snapper, almonds, cherries parsley, champagne veloute 42

Sticky cinnamon and orange glazed ½ Duck, steamed fresh beans and peas 52

Slow roast Lamb shoulder, honey, burnt carrot, rosemary 64

 

Sides

Mixed leaves and herb salad 8 | Fries 8

Charred zucchini’s, puy lentils, tzatziki, kale 10

Tomato, cucumber and fetta with herb extracts and oils 10

Round beans, sesame, soy, chilli oil 8 | Asparagus, béarnaise, shallots, furikake 14

 

the menu provided is subject to market availability - items and prices may change without notice