DINNER MENU
RAW
Rock oysters, green kosho dressing GF DF NF 6ea
Pumpkin carpaccio, roast beets, pepita, yoghurt GF NF VG 22
Seared mackerel, yuzu ponzu, crispy chicken skin, chilli GF DF NF SHF 26
Steak & Eggs – beef tartare, avruga caviar, sourdough crisp DF NF SHF 28
+ Baerii Caviar 25g 150
SMALL
Parker house roll, cultured butter, smoked salt N VG 16
Burrata tart, heirloom tomato, cucumber & zucchini relish NF VG 28
Charred Tasmanian octopus, nduja vinaigrette, anchovy GF DF NF 30
Grilled tiger prawns, togarashi, citrus dressing GF DF NF (2pcs) 32
Lamb ribs, puffed rice & sesame, mustard leaf GF DF NF SF (4pcs) 34
LARGE
Barbequed cauliflower, shiso verde, sesame GF DF VE 36
Snapper fillet, red miso, garlic shoots DF NF SHF 50
Whole flathead, salmon roe, citrus dressing GF NF SHF 75
Whole BBQ spatchcock, edamame, lardo GF NF SHF SF 46
Eye fillet, Riverine, grass-fed 200g GF NF SHF SF 50
Flat Iron, 2GR 9+ Score Wagyu GF NF SHF SF 70
T-bone, Brooklyn Valley, grass fed, 1kg GF NF SHF SF 140
SIDES
Crispy chips, smoked salt GF DF NF VE 12
Butterleaf salad, soft herbs, citrus dressing GF DF NF VE 12
Wood roasted Brussel sprouts, apple molassesGF DF NF VE 14
Baby carrots, yogurt, sesame GF NF VG 14
Blistered spring onions, olive oil GF DF NF VE 14
DESSERTS
S’mores tart, chocolate ganache, torched marshmallow NF VG 20
Rum baba, raspberries, mascarpone NF VG 20
BBQ pineapple, hazelnut crumble, coconut yogurt DF VE 20
We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.