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

SMALL PLATES

Grain Bakery sourdough 4
with salted butter or extra virgin olive oil

Olives marinated in orange, lemon and rosemary 5

House-made pickled vegetables 4

Polenta fingers chilli salt and quince puree 10

Crispy potato skin with bacon salt and aioli 8

Bruschetta 12
with buffalo ricotta, persimmon with prosciutto
and stinging nettle oil

Croquettes 12

Soup of the day 12

Sydney rock oysters 4ea.
shucked to order, champagne mignonette

Kingfish ceviche 18
sweet potato and ginger, radishes, citrus dressing and crispy grains

Rabbit terrine 18
rabbit and pork terrine with apricot and pistachio, chargrilled bread, cornichons

Charcuterie plate 18/28
selection of cured meats, house pickles and
chargrilled bread

House-smoked duck prosciutto salad 18
warm kipflers, cherry truss tomatoes, snow peas, mustard vinaigrette and crostini

HOUSE-MADE PASTA

Tagliolini 26/33
spanner crab, zucchini flowers, chilli, garlic, and chive

Pappardelle 20/30
slow braised beef ragù, horseradish and aged Grana Padano

Potato gnocchi 18/27
Jerusalem artichoke, caramelised baby onions, crispy nettles and pecorino

LARGE PLATES

Warm winter salad 22
roasted winter vegetable, lemon yoghurt dressing
Pomegranate and parsley

Chargrilled octopus 27
hummus, Meyer lemon and celery salsa bronze fennel
and Aleppo pepper

Pot roasted pipis 30
chilli, fennel, black garlic and char grilled bread

Pan Fried snapper 34
caramelised mandarins, celeriac puree and
radicchio salad

Volcano lamb shank – 250g 34
soft polenta, winter vegetables

Grain fed Scotch fillet – 260g 34
shoestring fries, Bearnaise, red wine jus

Crispy-skin duck breast – 200g 34
duck fat roasted potatoes, sautéed mushrooms and
duck jus

SIDES

Steamed green vegetables 9
preserved lemon dressing, toasted almonds

Roasted Chantenay carrots 9
parsley, roasted garlic butter, Aleppo pepper

Garden salad with walnut vinaigrette 9

Shoestring fries with aioli 9

DESSERTS

Crepes Suzette 10
Caramelised crepes, orange caramel
and Madagascar vanilla ice cream

Crème Brulee 10
Lavender and citrus

Apple Pear and Almond Tart 10
with crème fraiche ice cream

Cheese Plate 21
Selection of three cheeses,
fig paste and poppy seed lavosh

 

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 4ea
Shucked to order, served with champagne mignonette

House made pickled vegetables 4

Grain bakery sourdough (2) 4
Salted butter or olive oil

Croquettes 10

Polenta fingers 10
Chilli salt flakes and quince puree

Potato skin 8
Deep fried, with bacon salt and aioli

Bruschetta 12
Buffalo ricotta, persimmons with stinging nettle oil and
prosciutto

Kingfish ceviche 18

Shoestring fries with aioli 9

Charcuterie plate 18/28
Selection of cured meats, house pickles and chargrilled bread

Cheese plate 21
Selection of three cheeses, fig paste and poppy seeds lavosh

BREAKFAST MENU

GF Muffin 4.5
coconut, almond and mixed berries

Croissant 4.5

Almond Croissant 5.5

Sourdough Toast, butter and house jam 6

Toasted House Made Brioche 12
smashed banana, sweet crème fraiche and almonds
smashed banana and Nutella

Song Toasty 10
bacon, tomatoes, parmesan, cheddar and Dijon mustard

Free Range Eggs – your way 12
grilled bacon, wilted spinach and toasted sourdough

Smashed Avocado 14
poached egg, iceberg lettuce, lemon and parsley

Ancient Grain Salad 14
roasted pumpkin, green kale, avocado, parsley,
mint, feta cheese with a poached egg

Eggs Benedict 16
wilted spinach, smoked salmon, hollandaise sauce
on toasted sourdough

Huevos Rancheros 16
fried eggs, nduja, chorizo, borlotti beans, spinach, avocado, parsley with charred-grill bread

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 3.5/4.5
flat white, cappuccino, latte, long black
espresso, piccolo, macchiato
Extra Shot 0.5
soy – almond milk 0.5

Tea 4
Temple tea – English breakfast
peppermint – green tea – jasmine
camomile – Earl Grey – Sencha green

Smoothies 6.5
banana, mango and chia seeds
mixed berries and almond

Cold Press Juice 5.5