Menus

Join us for breakfast, lunch, cocktails or dinner to enjoy chef Charlotte Gonzales-Poncet’s menu of delicious Mediterranean-inspired bistro classics.

Grain Bakery sourdough with salted butter or extra virgin olive oil	4
Olives marinated in orange, lemon and rosemary	5
House-made pickled vegetables	4
Polenta fingers chilli salt and quince puree	10
Bruschetta with buffalo ricotta, persimmon with prosciutto and stinging nettle oil	12
Sydney rock oysters shucked to order, champagne mignonette	4ea.
Kingfish ceviche sweet potato and ginger, radishes, citrus dressing and crispy grains	18
Rabbit terrine rabbit and pork terrine with apricot and pistachio, chargrilled bread, cornichons	18
Charcuterie plate selection of cured meats, house pickles and chargrilled bread	18/28
Potato gnocchi Jerusalem artichoke, caramelised baby onions, crispy nettles and pecorino	27
Spanner Crab Tagliolini zucchini flowers, chilli, garlic, and chive	33
Beef Ragu’ Pappardelle horseradish and aged Grana Padano	30
Warm winter salad roasted winter vegetable, lemon yoghurt dressing Pomegranate and parsley	22
Chargrilled octopus hummus, Meyer lemon and celery salsa bronze fennel and Aleppo pepper	27
Pan Fried snapper caramelised mandarins, celeriac puree and radicchio salad	34
Grain fed Scotch fillet – 260g shoestring fries, Bearnaise, red wine jus	34
Crispy-skin duck breast – 200g duck fat roasted potatoes, sautéed mushrooms and duck jus	34
Roasted Chantenay carrots parsley, roasted garlic butter, Aleppo pepper	9
Garden salad with walnut vinaigrette	9
Shoestring fries with aioli	9
Duck Fat Fried Potatoes with thyme and lemon aioli	10
Crepes Suzette Caramelised crepes, orange caramel and Madagascar vanilla ice cream	10
Crème Brulee Lavender and citrus	10
Apple Pear and Almond Tart with crème fraiche ice cream	10
Cheese Plate Selection of three cheeses, fig paste and poppy seed lavosh	21

 

Our menu contains allergens and is prepared in a kitchen that handles nuts, shellfish, gluten. Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be allergen free.

BAR FOOD

Sydney rock oysters Shucked to order, served with champagne mignonette	4ea.
House made pickled vegetables	4
Grain bakery sourdough (2) Salted butter or olive oil	4
Croquettes	10
Polenta fingers Chilli salt flakes and quince puree	10
Potato skin  Deep fried, with bacon salt and aioli	8
Bruschetta Buffalo ricotta, persimmons with stinging nettle oil and prosciutto	12
Kingfish ceviche	18
Shoestring fries with aioli	9
Charcuterie plate Selection of cured meats, house pickles and chargrilled bread	18/28
Cheese plate Selection of three cheeses, fig paste and poppy seeds lavosh	21

BREAKFAST MENU

GF Muffin coconut, almond and mixed berries	4.5
Croissant	4.5
Almond Croissant	5.5
Sourdough Toast butter and house jam	6
Toasted House Made Brioche smashed banana, sweet crème fraiche and almonds smashed banana and Nutella	12
Song Toasty bacon, tomatoes, parmesan, cheddar and Dijon mustard	10
Free Range Eggs – your way grilled bacon, wilted spinach and toasted sourdough	12
Smashed Avocado poached egg, iceberg lettuce, lemon and parsley	14
Ancient Grain Salad roasted pumpkin, green kale, avocado, parsley, mint, feta cheese with a poached egg	14
Eggs Benedict wilted spinach, smoked salmon, hollandaise sauce on toasted sourdough	16
Huevos Rancheros fried eggs, nduja, chorizo, borlotti beans, spinach, avocado, parsley with charred-grill bread	16

All dishes available with gluten free bread.

EXTRAS

avocado – smoked salmon 4 poached egg – bacon – wilted spinach	3
sourdough slice	2
GF bread slice	1

KIDS MENU

granola and milk	5
avocado on toast	7
toasted brioche and Nutella	7

COFFEE CART

Coffee flat white, cappuccino, latte, long black espresso, piccolo, macchiato	3.5/4.5
Extra Shot	0.5
soy – almond milk	0.5
Tea Temple tea – English breakfast peppermint – green tea – jasmine camomile – Earl Grey – Sencha green	4
Smoothies banana, mango and chia seeds mixed berries and almond	6.5
Cold Press Juice	5.5