A La Carte Menu
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.