lunch

Mixed olives (Marulan, NSW) 6.5

 Charred bread, olive oil, dukkah 6

 

Tabouli of grains, sour cherry, nuts, lemon, mint, parsley, labneh 16
suppl. Free range ½ “Jerk” chook, (Bannockburn, NSW), +16

 

Flash fried green beans, ginger & black bean dressing (gf) 12
suppl. Whole baked river trout  (NSW ) +18

 

Raw vegetable slaw, kale, sesame, avocado, apple cider vinaigrette 14
suppl. Pan roasted Silver Dory +19

 

Fried cauliflower, currants, walnuts, sumac, tahini yoghurt (gf) 16
suppl.  Seared salmon (TAS, served m/r) +18

 

Fresh fig, radicchio, prosciutto, ricotta, aged balsamic 18
suppl. Flat Iron Steak (served m/r, 250g PF), chimichurri +17

 

Fresh pappardelle, forest mushroom, parmesan 26

 

King Prawns, black spaghettini, pangrattato, gremoulata, chilli, olive oil, lemon 32

 

Sashimi salad, wakame, pickled ginger, sesame, cucumber, ponzu (df) 25

 

Moules Marinieres, garlic, thyme, tarragon, white wine, sourdough 25

 

“Cotoletta” Barrowdale FR pork cutlet (200g, NSW), prosciutto, apple, radicchio 25

 

Fillet steak sandwich, tomato, spinach, onion jam, aioli 18

Mixed leaf salad 8 | Fries sml 5 / lge 8

 

Chocolate fondant, vanilla bean ice cream 16

 

 


  Side dishes
Roasted cherry tomatoes 4.5 | Avocado & lemon 5.5 | Pialligo Bacon 6
| Labneh 4 | Fetta 4 |