Redefining Australian Cuisine

Snacks & Bread

Miche sourdough, house made butter   3 ea

Sydney rock oyster   5 ea

Moran aged Galloway raw beef, peppered sour cream green tomato, flatbread   8 ea

Sashimi, burnt orange, fennel pollen salt   16

Avocado, baby cos lettuce, pumpkin seed   14

Bresaola 7+, padron pepper romesco   14

Starters

Glazed beetroot, apple, macadamia salad (N)   18

OX heart tomato, local burrata, mint   24

BBQ Queensland prawns, lime, quandong  28

Cured trout, dill, sour cream, pickled onion, flatbread    22

Smoked Bone marrow, onion, capers, parsley, grilled sourdough   16 

Mains 

Eggplant steak, onion, zucchini flower   32

Huon ocean trout, cucumber, tarragon, radish   34 

John dory, spiced avocado, lettuce, oyster   39  

Roast spatchcock, preserved lemon, cayenne   37

O’Connor scotch fillet, roasted onion, green mustard (M)   44 

O’Connor eye fillet, local herbs, bone marrow vinaigrette (MR)   47

Shared

Whole fish   m/p

O’Connor chateaubriand   95  

Tomahawk, Rangers valley, Black onyx, 1.7kg (M), butter leaf salad   195  

Whole roast duck, Southern Highlands NSW (M)   130

Sides

Butter leaf salad, burnt lemon dressing   8

Summer zucchini, mint salad   10

Chips, thyme salt   10

Lime buttered Morpeth corn   9

Desserts

Berries, bubblegum (N)   18

Coconut, melon, eucalyptus   16

Passionfruit, lemon, yoghurt   18

Smoked pear, ginger, caramel   16

Rocky road (N)   19

Petit fours   9pp 

Salted caramel bon bon, whiskey gel, Ribery, musk stick, Davidson plum marshmallow          

Australian Cheese selection   28
Holy goat La luna organic, Victoria 
Berry’s creek Riverine blue, Victoria
Shaw River Annie Baxter reserve, Victoria
L’Artisan mountain man organic, Victoria
 

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.