LUNCH & DINNER MENU

Please note: A discretionary 5% service charge is applied to tables of  7 or more guests as a gratuity paid directly to staff.

A La Carte

Sydney rock oyster (shucked to order) finger lime, black pepper   4 ea
Braised green  kalamata olives  marinated in tomato, ginger, cumin  5
Spinach & raisin borani dip, toast   7.5
Bread & Butter Project sourdough, house-made butter   4

Chicken liver pate, candied orange, red lentil flatbread   17
Ricotta warm from the pot, mustard greens, olive oil   16
Octopus, tomato, oregano, hazelnut     18
Fried cauliflower, walnut tarator, sumac  17
Roast duck salad, cucumber, barberry, chervil, date 18

Potato gnocchi, blue swimmer crab, brown butter, nasturtium 26
Tagliatelle with saffron, stracciatella, nettles   24

Wild greens  & ricotta  borek pie, smokey almond, flowers   32
Pan fried king rainbow trout, chicory, artichoke, olive 34
Crispy roast chicken & grapes, chickpea, rosemary 32

Slow roast lamb neck, preserved lemon, smoked spelt, tomato jam 34
Chargrilled wagyu hanger steak, beetroot, labneh, sweet herbs 36Swiss chard, lemon, fennel seed   8

Fried potatoes, anchovy butter     10
Cabbage, hazelnut & parmesan    8

Affogato (make it naughty 20)  12
Milk cake, strawberries, cinnamon   12
Dark chocolate pudding, spiced espresso mascarpone, honeycomb  14
Rosewater meringue & pistachio ice cream sandwich, salted caramel, fairy floss   12
Selection of cheese, chunky honey, flatbread  12 or 26

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.

 October 2018