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.

House-made pickled vegetables – 4

Olives – marinated in orange, lemon & rosemary- 5

Grain Bakery sourdough – salted house-made butter or extra virgin olive oil – 4

Croquettes (4) & aioli – 12

Sydney rock oysters – mignonette & shucked to order – 4 ea

Ceviche – finger lime, parsley, avocado, crispy grains & chilli flakes – 18

Grilled king prawns – chilli, garlic & romesco salsa  – 22

Duck terrine – pork, armagnac, pistachio & chargrilled bread – 18

Winter roast vegetables – Jerusalem artichoke, pumpkin, beetroot, pangrattato & Stracciatella – 17

Pot roasted Spring Bay mussels – white wine, garlic, chilli & green shallots – 25

Grilled kingfish – celeriac puree, mandarins, wilted raddichio & fennel – 34

Pasta cavatelli – confit rabbit in mustard sauce, Swiss chard, chervil & Grana Padano – 30

Pasta pince all’ amatriciana – guanciale, tomatoes, basil & Pecorino Romano – 30

Corn fed chicken breast – lemon salsa, & jus gras, broccolini  & potato mash – 32

Grain fed scotch fillet 250 g – red wine jus, Bearnaise sauce & shoestring fries – 35

SIDES

Garden salad
– mustard & walnut vinaigrette – 8

Steamed greens – 8

Potato mash – garlic & olive oil – 9

Roasted Chantenay carrots  – caramelised, garlic butter & Aleppo pepper – 8

DESSERT & CHEESE

Cheese – three cheese plate, fig & lavosh – 24

Creme caramel -10

Hazelnut profiteroles – 12

Almond tart – creme fraiche ice cream – 12

Allergens: 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.

(updated 13 July 2018)