Our menu items are designed to be shared.


TO START

Freshly shucked oyster, natural or soy & lime
4 each

Seared saganaki, watermelon, currants, pine nuts
13

Croquettes, with smoked paprika mayonnaise (two)
8

 

Bread, barahat, Mt Zero olive oil
6

Beetroot, puff pastry, walnuts, labne
 5

Blackmore's wagyu biltong (25gm)

                                        6


SMALL DISHES

Cured kingfish, apple, nori & cucumber
17

BBQ cuttlefish, chilli, lime & garlic
14

Shaw River Buffalo mozzarella, cauliflower,
leek & brassica
17 

 

Jamon Serrano Gran Reserva with piccalilli
40gm / 19

De Palma slow ferment fennel salami & dill
40gm / 18

Crispy pork belly, cauliflower, kale & pickle onion
18 / 36


 


LARGER DISHES

Atlantic salmon, chickpea, chorizo & tomato
34

Gnocchi, silverbeet, gruyere & hazelnut
29

Black Angus beef cheek, pickled & fermented vegetables
38

Free range chicken, mixed grains, pickled eggplant, buffalo labne
half 33 / whole 59

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

Dry aged club steak, lyonnaise onion & swiss mushroom (500gm)
70

 


SIDES

Baby lettuce, mustard vinaigrette, chervil & chives
9

Roasted pumpkin, blue cheese custard & walnuts
13

Potatoes with herb butter
10

Carrot salad with currants, cumin, buffalo curd almonds
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