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
Croquettes  12
Polenta fingers
chilli salt and quince puree
10
Bruschetta
with buffalo ricotta, persimmon with prosciutto and stinging nettle oil
12
Charcuterie plate
selection of cured meats, house pickles and chargrilled bread
18/28
Sydney rock oysters
shucked to order, champagne mignonette
4ea.
Kingfish ceviche
sweet potato and ginger, radishes, citrus dressing and crispy grains
18
Rabbit Terrine 
with apricot and pistachio, chargrilled bread, cornichons
18
Anchoiade and Crudites
with avocado, spring vegetables and pangrattato
18
Spring Bay Mussels
pot roasted with Nduja, red peppers, tomatoes, garlic and thyme
18
Orecchiette
with grilled cime de rappa, brocoli and chilli
30
Pappardelle 
al Ossobuco
30
Pan Fried snapper
with celeriac puree, spring vegetables and blood orange vinaigrette
34
Grain fed Scotch fillet – 260g
shoestring fries, Bearnaise, red wine jus
34
Crispy-skin duck breast – 200g
served with mushroom risotto, hazelnut oil jus gras
34
Garden salad
with walnut vinaigrette
9
Potato Mash
garlic and olive oil
9
Crepes Suzette
caramelised crepes, orange caramel and Madagascar vanilla ice cream
10
Crème Caramel
soft pudding with caramel topping
10
Profiteroles
with hazelnut ice cream and chocolate sauce
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.