FOOD
Fresh seasonal dishes, made with local ingredients.
Set Menus
Lunch tasting menu
60
Tasting menu
95
Premium set menu
130
Paired wines
80
Premium paired wines
125
Bites
Pickled cucumber, beef tartare, black garlic
- GF
9
Hash brown, taramasalata, salmon roe
12
Raw scallop, dashi, kaviari caviar
- GF
12
Ox tongue skewer, beef garam tare, mustard
- GFO
12
Smoky Bay oysters, apple aperitif, tonic (6)
- GF
28
Small Plates
Charred broccoli, pepita cream, salsa verde
- GF
- VE
24
Grilled banana peppers, smoked buttermilk, togarashi
- GF
- V
24
Scotch egg, curry sauce, friend curry leaves
- DF
26
Lobster sando, dill aioli, iceberg, vinegar salt
26
Tuna, tomato vinegar, olive, capers, celery leaf
- GF
28
Larger
Woodfired cauliflower, smoked almond puree, dukkah
- GF
36
Chefferi — green peas, pea puree, goat curd, basil
- V
- VEO
38
Yellowfin whiting, green tomato, taragon, shallot
- GF
44
Pork belly, burnt pear, muntries, rosemary
- GF
48
350g Kerwee Angus Scotch fillet, koji spring onions, jus gras
- GF
75
250g Mort & Co A4 Wagyu striploin, jus gras
- GF
125
On The Side
Mixed leaves, pickled fennel
- GF
- VEO
12
Fried potatoes, sour cream, fried saltbush, onion ash
- GF
- VEO
16
Woodfired sugarloaf cabbage, mushroom XO
- GF
- VE
18
To Finish
Pandan sticky rice, Davidson plum, coconut
- GF
- VE
19
Cold set cheesecake, roasted strawberry ice cream, yoghurt
- V
19
Affogato w/ whipped marscarpone, coffee shoyu, hazelnut miso caramel
- GFO
- V
19
GF – Gluten Free
V - Vegetarian
VO – Vegetarian Option
VE – Vegan
VEO – Vegan Option