For Bookings of 15 or more click here ‘Group Sharing Menus & Event Spaces’ 

South Australian Pacific oyster (shucked to order) eschallot, lemon balm  4 ea
Marinated Australian olives 5
Okra and golden raisin borani dip, toast 8.5
Bread & Butter Project sourdough, house-made butter 4

Grilled zucchini, pepita, tahini, sweet herbs 16
Green tomato, house-made ricotta, date and hazelnut salsa 16
Lamb kibbeh, toasted grains, garlic toum, parsley 18
Smoky pickled bonito, radish, cherry tomato, dill  17
Spiced beef carpaccio, green pistachio, nasturtium  18

Aushak ravioli, spring onion, split pea, roast tomato  24
House-made tagliolini, honey bugs, peas, whey, tendrils  26

Eggplant & halloumi borek pie, walnut chutney, pomegranate  32
Spanish mackerel in green harissa, swiss chard, salted blood orange 34
Ghalieh mahi fish stew, flathead, yabby, clams, barberry rice 36
Pasture raised chicken roasted in gravy, couscous, baby turnip, lemon  34
Yemeni spiced wagyu hanger steak, grilled peppers, yoghurt 36

Mixed leaves and herbs  8
Fried cabbage, Baharat spices, feta 10
Really old grains, tomato, olive 8

Strawberry jelly, sumac, whipped milk  12
Carrot cake, sticky date, housemade mascarpone  14
Rosewater meringue & pistachio ice cream sandwich, salted caramel, fairy floss 12

Selection of cheese, chunky honey, flatbread  12 or 26
Affogato 12 (make it naughty 20)

Nine course shared tasting menu 75pp

Please inform staff of any dietary requirements.
A discretionary 5% service charge is applied to all tables for 7 or more guests
as a gratuity paid directly to staff.