FOOD
Fresh seasonal dishes, made with local ingredients.
Set Menus
Lunch tasting menu
60
Tasting menu
95
Premium set menu
130
Paired wines
65
Premium paired wines
100
Exclusive selection paired wines
170
Bites
Pickled cucumber, beef tartare, black garlic
- GF
9
Salt & vinegar crispy kale
- GF
- VE
10
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
Pressed lamb shoulder, burnt eggplant, red elk chimichurri
- GFO
26
Lobster sando, dill aioli, iceberg, vinegar salt
26
Tuna, tomato vinegar, olive, capers, celery leaf
- GF
28
Larger
Chefferi — green peas, pea puree, goat curd, basil
- V
- VEO
38
Woodfired cauliflower, smoked almond puree, dukkah
- GF
36
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
Fried potatoes, rosemary salt
- GF
- VEO
12
Mixed leaves, malt pickled shallots
- GF
- VEO
17
Woodfired sugarloaf cabbage, mushroom XO
- GF
- VE
18
To Finish
Pandan sticky rice, Davidson plum, coconut
- GF
- VE
19
Chocolate & almond tart, cherry sorbet
- GF
- VE
19
Cold set cheesecake, roasted strawberry ice cream, yoghurt
- V
19
GF – Gluten Free
V - Vegetarian
VO – Vegetarian Option
VE – Vegan
VEO – Vegan Option