Tuscan roll, cultured French butter 5 

Chilli & garlic olives 8 

Beef cheek croquette, sauce gribiche 9 ea

Borgo cacciatore, taralli, pickles 15

Pedro Ximenez peppers, capers 16

Persian feta, sumac crisp 18

Chicken liver parfait, blueberry jam 19

Pork, fennel & pistachio terrine, apple 19

Kingfish & dill roulade, avocado, potato crisp 26

Baby carrots, tahini, sesame, fermented chilli 29

Eggplant, stracciatella, pickled shallots 29

Pumpkin, macadamia, curry leaf 29

Zucchini, goat's curd, pea salad 29

King salmon, sprouted legumes, preserved lemon 46

Bannockburn chicken, tomato fondue, speck, anchovy 46

Lamb shoulder, hummus, smoked almonds 46

Grass-fed scotch, tarragon butter, broccolini 52

Mixed grains, yoghurt, pomegranate 14

Gratin chips 14


- Sample Menu - Subject to Changes - 


Chef's Selection Menu (Shared Format)

This is a curated menu of our most popular and requested dishes with a focus on seasonality and balance, letting our team take decision making out of your evening. Please notify us at the time of booking of any dietary requirements. For the full experience we will happily prescribe a selection of matching wines.

'Chef's Selection of Four (Shared Format)'

$75 per person

with wine pairing add $40 per person

'Chef's Selection of Five (Shared Format)'

$90 per person includes dessert

with wine pairing add $50 per person




Please note that bookings of 7 or more are required to partake in one of our Chef's Selection Menus. 


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




* All credit card transactions will incur a fee