P R E S C R I P T I O N

 

 

F I R S T    A I D

 

Local artisan ciabatta ŵ olive oil & hazelnut dukkah 2.8

 

Marinated Sicilian olives 8

 

Grilled mortadella & pickled onion 10

 

 Chicken liver & bacon pâté & apple 12

 

 Persian feta & crostini 12

 

Chickpea fritters, Kalamata, thyme salt 12

 

Kingfish crudo, jalapeno relish 12

 

Pork belly bits, sriracha & lime butter 12

 

Salumi selection – on display at the bar from 15

 

Grilled ox tongue, sauce gribiche 15

 

Smoked chicken thigh, avocado & coriander paste 15

 

Fried duck egg, brioche soldier, dragoncello 15

 

 

V I T A M I N S

 

Heirloom carrot, ricotta, chilli & sumac 18

 

 Cauliflower steak, passata & Gruyère 18

 

 Pumpkin,Persian feta, zhug & macadamia 20

 

Jerusalem artichoke, leek & Parmigiano 22

 

Cumin rubbed eggplant, lentil & basil 24

 

 

P R O T E I N S

 

 Grilled octopus, cherry tomato & garlic chips 32

 

Mulloway, ratatouille & green olive 36

 

Lamb croquette, red cabbage & walnut 36

 

Cape Grim striploin & salsa verde 39

 

 Pork tomahawk, spring onion & ginger 46

 

 

S I D E    E F F E C T S

 

Radicchio, fennel & orange 12

 

Broccoli, oyster mushroom & mustard seed 12

 

Potatoes, garlic & rosemary 12

 

 

'Chef's selection of 4' Tasting Menu - 62pp (wine matching 36 pp)

 

 

'Chef's selection of 6' Tasting Menu - 82pp (wine matching 56 pp)

 

 

Vegan, Vegetarian, Pescatarian & Gluten Free Options Available - Please specify dietary requirements at the time of booking

 

 

BOOK A TABLE

 

 

 

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