Ciabatta, cultured French butter 5 

Chilli & garlic olives 8 

Pedro Ximenez peppers, capers 16

Stracciatella, green onion 18

Chicken liver & bacon pâté, date puree 18

Ham hock terrine, pickles, sourdough 18

Kingfish, spring onion, ginger, cumin 24

Octopus, romesco, smoked almonds 26

Sweet potato, couscous, yoghurt 29

Kohlrabi, sour cream, chilli oil, sesame 29

Cauliflower, leek, tahini, curry leaf 29

Heirloom beetroot, Persian feta, walnut 29

King salmon, greens, sauce grenobloise 46

Pork cutlet, nduja, broad bean, preserved lemon 44

Lamb rump, cabbage, speck, sherry vinegar 46

Grass-fed scotch, broccoli, fennel, tarragon 52

Potatoes, rosemary, garlic 14

Chilli Brussels sprouts 14

- 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.