LUNCH & DINNER 
WINTER 2019  

South Australian Pacific oysters finger lime, black pepper 4 ea
Marinated Australian olives 5
Spinach and raisin borani dip, toast 7.5
Bread & Butter Project sourdough, house-made butter 4

Grilled pumpkin, roast garlic alioli, samphire, olive  16
Braised globe artichoke, rhubarb, toasted brioche, capers, sumac 16
Tiger prawns poached in olive oil, mussels, radish, green chilli 17
Spiced beef carpaccio, green pistachio, nasturtium 18
Roast quail, haydari yoghurt, beetroot, za’atar 18

Handmade cavatelle, cured pork belly, chickpeas, rosemary 24 
Ricotta gnocchi dumplings, wild mushrooms, chestnut, brown butter 26

Wild greens  & ricotta borek pie, smoky almond, flowers  32
Grilled snapper, heritage carrot, cumin, rose harissa  32
Braised duck leg, blue lentils, date and pomegranate chutney 34
Ghalieh mahi fish stew, flathead, yabby, pippies, barberry rice  36
Chargrilled wagyu sirloin, borlotti beans, cime di rapa, marjoram salsa  36

Shaved mushroom, blackberry, sweet herbs  8
Fried potatoes, black garlic 10
Charred beans, walnut, parmesan 8

Roasted plums, gum mastic spice, whipped milk 12
Saffron & cardamom banana split, chocolate biscuit crumb, sprinkles 14
Rosewater meringue & pistachio ice cream sandwich,
with salted caramel, fairy floss 12

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

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.