Dining Menu

Starters

House spelt sourdough loaf, cultured butter v | 12
Marinated Australian olives gf vgn | 9
Sydney rock oyster, raspberry, pink peppercorn df gf a | 7ea
Abrolhos Island scallop, brown butter, anchovy garum, brioche a | 15ea
Alaskan crab slider, saffron rouille, pickles i | 14ea
Whipped cod’s roe, bottarga, crudités df gf a | 18
Grilled beef and guanciale skewer, chilli, green sauce df gf | 16ea

Sides

Skin-on chips, garden herbs, aioli gf v | 14
Seasonal greens, lemon oil gf vgn | 16
Radicchio, nashi pear, ricotta salata, walnut, merlot vinaigrette gf v | 16
Garden leaves, radish, chardonnay vinegar gf vgn | 14

Small Plates

Artisan Txistorra, caramelised black grape, Pedro Ximénez df gf | 26
Tasmanian octopus, potato, shallot, Marcona almond, paprika df gf a | 29
Hot smoked trout rillette, cornichon, fennel, crostini df a | 26
Salt-baked beetroot, mandarin, stracciatella, roquette, hazelnut gf v | 27
Fermented potato flatbread, whipped almond, confit tomato, soft herbs vgn | 26
Add Olasagasti anchovies | +8

Main Plates

Line-caught market fish, Swiss chard, pine nut, pil-pil df gf a | MP
Pappardella Ripiena, butternut pumpkin, porcini, Parmesan, sage v | 35
Stuffed spatchcock, pancetta, parsnip, sauce au poivre gf | 45
Berkshire pork cottoletta, marsala and chicken-fat butter, roquette | 44
Fresh mafaldine pasta, white beef shin ragù, Pecorino Romano, basil | 36
Lightly battered NZ gurnard, chips, labneh and dill mayonnaise i | 38

Desserts

Blood orange granita, vanilla panna cotta, amaro gf vgn | 18
Basque cheesecake, Sicilian pistachio, biscotti v | 18
Sabadoni, quince, apple, chestnut, whipped custard v | 18
Chocolate torte, crème fraîche gf v | 18
Selection of Australian cheeses, house-made lavosh, quince, seasonal fruit | 26/28/38

DF – Dairy Free GF – Gluten Free V – Vegetarian VGN – Vegan
I – Imported Seafood A – Australian Seafood M – Mixed Origin Seafood

Group Sharing (99 per person)

To Start

House spelt sourdough loaf, cultured butter v

Add on
Sydney rock oyster, mignonette, lemon a | +7ea
Abrolhos Island scallop, brown butter, anchovy garum, brioche a | +15ea

Shared Entrées

Hot smoked trout rillette, cornichon, fennel, crostini df a
Wagyu bresaola, rosquilletas, fried capers df
Salt-baked beetroot, mandarin, stracciatella, roquette, hazelnut gf v

Shared Mains

QLD barramundi, Swiss chard, pine nut, pil-pil df gf a
Fresh mafaldine pasta, white beef shin ragù , Pecorino Romano, basil
Garden leaves, radish, chardonnay vinegar vgn
Skin-on chips, garden herbs, aioli gf v

Shared Desserts

Blood orange granita, vanilla panna cotta, amaro gf vgn
Chocolate torte, crème fraîche gf v

DF – Dairy Free GF – Gluten Free V – Vegetarian VGN – Vegan
I – Imported Seafood A – Australian Seafood M – Mixed Origin Seafood