lunch

Warm sour dough, olive oil, dukkah 5

Mixed olives (Marulan, NSW), parmesan 6.5

Stracciatella 6.5
Ajvar 6.5

 

 

Braised lamb shoulder ‘toastie’ 18

Mushroom, tallegio, swiss chard, brioche 18

 

Ox-heart tomato, stracciatella, white anchovy, torn dough 15

Sauté chard, buffalo mozzarella, pine nuts, garlic crisps 15

Shaved cabbage, orange, tomme, lemon, olive oil 15

Asparagus, fennel, black sesame & apple, sunflower puree, hazelnuts 15

Cauliflower, currants, sumac onion, coriander, walnuts, tahini yoghurt 15

Roasted ‘Dutchies’, beets, mustard fruits, goats curd 14

Bresaola, smoked ricotta, nectarine, radicchio 22

Seared Albacore tuna, beans, ginger, furikake, soy, dashi, yuzu dressing 24

Snapper fillet, sweet corn succotash 26

Barrowdale pork belly, eggplant, chilli jam, peanuts, coconut, betel leaf, coriander, mint 25

Spatchcock, date labneh, golden jus 25

Wood smoked whole river trout (NSW), snow peas, sauce gribiche 24

Wagyu skirt steak (220g), black garlic & truffle smoked butter 25

Duck confit, sauté mushrooms, aligot 25

Mussels bowl, smoked hock, pearl barley, ale, tarragon 25

 

Cos lettuce, buttermilk & chive dressing 10

French fries 8
 Green leaf salad 8


Chocolate fondant, vanilla bean ice cream 16