lunch

Warm sour dough, olive oil, dukkah 5

 

Stracciatella 6.5 | Mixed olives (Marulan, NSW) 6.5


Beetroot dip 6


Salt cod brandade 8
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Mixed leaves, lemon, mustard dressing 10

 

Char gem lettuce, furikake, egg, olive oil, lemon, pickled shallot 12

 

Witlof, beetroot, tapenade, goats curd, torn rye 15

 

Asparagus, prosciutto, soubise, almonds, lemon 15

 

Fresh fig, radicchio, smoked ricotta, orange, hazelnuts 15

 

Cauliflower, currants, sumac onion, coriander, walnuts, tahini yoghurt 15 | Salmon fillet 36

 

Local Snapper fillet, zucchini, mint, coriander, lemongrass, lime ‘pho’ 25

 

Spatchcock, date labneh, buttered greens, jus 25

 

Wagyu skirt steak (220g, GF, QLD), smoked garlic butter 25

 

Duck confit, roasted gnocchi, mushrooms 25

 

Pork belly, scallops, apple & black sesame, frisée 25

 

Off the coals – Binchotan (Japan)

Albacore tuna (NSW), butter beans, soy, sesame, chilli oil, yuzu 25

 

King prawns (wild caught QLD), garlic shoots, kombu butter, sesame, lemon 25

 

Wood smoked river trout, snow peas, sauce gribiche 25

 

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Braised lamb shoulder sandwich 18

 

Fresh tagliatelle, peas & beans, basil, parmesan 25

 

Hand cut chips with duck salt & aioli 8



Chocolate fondant, vanilla bean ice cream 16

 

Blood Orange in Snow 15