LUNCH & DINNER MENU

Bread & Butter Project sourdough, house-made butter  5
Sydney rock oyster (shucked to order) rhubarb, chive 4.5 ea
Marinated Australian olives 6
Radishes, black garlic aioli  6
Spinach and raisin borani dip, toast  9.5

Heirloom tomato and plum salad, buckwheat, sorrel 16
Crispy ox tongue, labneh, sumac, pickles 18
Roast cauliflower, almond and tahini hummus, chicken crackling 17
Grilled octopus, smashed capsicum, walnut, chilli, toast 20
Sweetly spiced fried rabbit, potato chips, pine nuts, parsley 18

Suffragette noodles, tomato, chilli, basil 24
Potato gnocchi, blue swimmer crab, brown butter, nasturtium 28

Roast fennel, pea and greens pie, tomato and ginger relish, flowers 34
Pasture raised chicken roasted in buttermilk, silverbeet, thyme, almond 36
Eggplant grilled in ras el hanout, wild rice, pomegranate, yoghurt, sweet herbs 32
Whole roast rainbow trout, preserved lemon, bitter melon, raisins, cracked wheat 35
Beef short rib nihari, green chilli, pumpkin and coriander salad, flatbread 38

Heritage lentils, tomato, celery leaf  9
Shaved  cabbage salad, parmesan, nigella seeds 12
Grilled baby cos, garlic, anchovy, dill 9

Fig, sourdough and pomegranate molasses sorbet  12
Turkish cheesecake, orange blossom, cherries 14
Rosewater meringue & pistachio ice cream sandwich, salted caramel, fairy floss 12
Selection of cheese, chunky honey, flatbread  14 or 30
Affogato (make it naughty 20) 12

Nine course shared tasting menu 75pp