FOOD
TO START
Sydney rocks, lemon GF, DF, NF 5.5
Pacific oyster, lemon GF, DF, NF 5.5
Bread, Butter NF, VEGO, SF, SHF 4
+ Truffled butter NF, VEGO, SF, SHF +2
Heirloom tomato salad, basil vinaigrette GF, DF, NF, VEGAN 20
Vanella burrata, grilled zucchini, pine nut, mint GF, VEGO 22
Raw kingfish, rhubarb, mountain pepper GF, DF, NF, SHF 26
Tasmanian Charred octopus, nduja vinaigrette GF, DF, NF, SHF 26
Steak tartare, artichoke, quail egg, potato crisps GF, DF, NF, SF, SHF 26
Tiger Prawns, roast tomato, dill GF, DF, NF 32
TO SHARE
Jerusalem artichoke, warrigal greens, hazelnut, truffle GF, DF, VEGAN 32
Smoked rainbow trout, caper, burnt butter GF, NF, SHF 42
Steamed hapuka, cavolo nero, pickled mussels GF, DF, NF 48
Grilled spatchcock, winter mushroom, brioche NF 44
Dry aged pork neck, celeriac GF, DF, NF, SF, SHF 46
Eye fillet, grain fed 200g GF, DF, NF, SF, SHF 50
Scotch fillet, grass fed 300g GF, DF, NF, SF 56
Whole roast duck, charred plum sauce GF,DF,NF,SF 145
1kg T-Bone, Brooklyn Valley, grass fed GF,DF,NF,SF 140
SIDE
Butterleaf salad, chive, chardonnay dressing GF, DF, NF, VEGAN 12
Crispy chips, smoked celery salt GF, DF, NF, VEGAN 12
Wood roasted sugarloaf cabbage, vinaigrette GF, DF, NF, VEGAN 12
Market veg, olive oil GF, DF, NF, VEGAN 12
Slow roasted carrots, madeira GF, DF, NF, VEGAN 12
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.