lunch

Warm sour dough, olive oil, dukkah 8

Mixed olives (Marulan, NSW), parmesan 6.5

 

 

Shaved red cabbage, parmesan, blood orange, poppy seed 14

Broccolini, salt cod brandade, almond noisette 14

New season asparagus, prosciutto, hazelnuts, apple & black sesame 16

Grilled ‘dutchies’, beets, fennel, little lentils, goats curd 16

Spring vegetables, pickled shallots, olive oil, fetta & dill dressing 16

Fried cauliflower, currants, sumac onion, coriander, walnuts, tahini yoghurt (gf) 16

with seared salmon 34

 

 

Seared Albacore tuna, furikake, soy, yuzu, chilli oil 25

Snapper fillet, corn succotash, 25

Spatchcock, buttered greens, yellow khalal dates 24

Wood smoked river trout, fennel, dill, raddish, capers 26

Duck leg confit, speck, black beans, apple, thyme 25

Wagyu skirt steak (220g), smoked garlic butter 24

Hiramasa King fish tataki, pickled ginger, sesame, wakame, ponzu (df) 22

 

 

 

 

Fillet Steak sandwich, roast tomato, baby spinach, onion jam, aioli 18

 

Linguine ‘Cacio e Pepe’ (cheese & pepper), swiss chard, enoki 22

Ciopino, Local snapper, prawns, SA mussels, tomato, wine, red peppers 32

 

Shoe string Fries | 8

 

 

 

Chocolate fondant, vanilla bean ice cream 16