Our menu items are designed to be shared.


TO START

Oysters, freshly shucked, natural or with nori
4 each

Grilled lamb cutlet, with romesco sauce (one)
8

Croquettes, with smoked paprika mayonnaise (two)
8

 

Mt. Zero olives, lemon, herbs
6

Pastrami & sauerkraut on toast
 4

Bread with baharat & Mt. Zero olive oil
6

Blackmore's wagyu biltong (25gm)

                                        6


SMALL DISHES

Seared saganaki, watermelon, currants & pine nuts
13

Asparagus with cheddar, onion, puff pastry
14

Tomato braised spiced meatballs (four)
12

Shaw River Buffalo mozzarella, broccolini, capers
17 

 

Jamon Serrano Gran Reserva with piccalilli
40gm / 19
 

Quantro Stelle Truffle Salami & dill
40gm / 16
 

Pork Belly with cauliflower, saltbush, jamon floss
18 / 34


 


LARGER DISHES

Mirror Dory with "Sauce Vierge"
32

Gnocchi, spring vegetables, goat chevre with Mt. Zero Olive Oil
29

Free range chicken, with spiced eggplant & pumpkin
half 32 / whole 58

Slow cooked lamb shoulder, with dukkah & chickpeas (1.1kg)  
65

Black Angus flank steak, chimichurri, with beans & pickled onion (250gm)
36

 


SIDES

Baby lettuce, mustard vinaigrette, chervil & chives
9

Roasted pumpkin salad, almonds & ricotta
14

"Patatas Bravas"- Potato with tomato & mayonnaise
10

Carrot salad with currants, chia & cumin
12


Desserts

Lemon tart with burnt orange ice-cream
15

Panna Cotta with berries & honeycomb
14

Chocolate mousse with poached apple & rhubarb
14

Cheese selection
See blackboard