EAT
Dining Menu
Starters
PiOiK’s sourdough, cultured butter v | 8pp
Marinated Australian olives gf vgn | 9
Sydney rock oyster, Chardonnay mignonette df gf a | 7.5ea
Scallop crudo, cucumber, orange, jalapeño df gf i | 15ea
Alaskan crab slider, saffron rouille, pickles i | 15ea
Savoury cannoli, king prawn, crème fraîche, lime a | 15ea
Lamb spiedini, Roscoff onion, Espelette pepper df gf | 16ea
Sides
Skin-on chips, garden herbs, aioli df gf v | 15
Seasonal greens, black pepper, lemon oil gf vgn | 16
Baby gem lettuce, smoked eel, croutons, Parmesan | 18
Garden leaves, radish, Chardonnay vinegar gf vgn | 14
Small Plates
Local capocollo, pear mostarda, aged pecorino, Sardinian bread | 28
Hot smoked trout rillette, cornichon, fennel, crostini df a | 28
Fermented potato flatbread, SA sardines, nduja, lemon, garden herbs df a | 29
Heirloom zucchini, artichoke, almond ricotta, tarragon, lemon vinaigrette gf vgn | 28
Add Olasagasti anchovies | +8
Main Plates
Pasture-raised fillet steak, pommes Anna, toasted butter, Madeira gf | 59
Hand-rolled prawn agnolotti, tomato, tarragon, pangrattato a | 44
Line-caught market fish, saffron, vermouth, fennel, grapefruit gf a | MP
Smoked half chicken, romaine lettuce, pumpkin seeds, muscat jus df gf | 48
Roasted eggplant, bell pepper, walnut, Aleppo pepper, soft herbs gf vgn | 36
Lightly battered flathead, chips, labneh and dill mayonnaise a | 38
Desserts
Torched Alaska, strawberry, almond, vanilla, lemon myrtle gf vgn | 18
Valrhona chocolate torte, crème fraîche gf v | 18
Sheep’s milk parfait, kataifi, walnut, burnt honey v | 18
Pedro Ximénez custard tart, prune, candied hazelnut v | 18
Selection of Australian cheeses, house-made lavosh, quince, seasonal fruit | 16/28/38
Whilst every effort is taken to accommodate dietary requirements, we cannot guarantee that our food will be allergen-free. A 15% surcharge applies on all public holidays. A 10% service charge applies to groups of 8 or more.
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
PiOiK’s sourdough, cultured butter v
Add on
Sydney rock oyster, Chardonnay mignonette, lemon df gf a | +7.5ea
Scallop crudo, cucumber, orange, jalapeño df gf a | +15ea
Shared Entrées
Hot smoked trout rillette, cornichon, fennel, crostini df a
Local capocollo, pear mostarda, aged pecorino, Sardinian bread
Heirloom zucchini, artichoke, almond ricotta, tarragon, lemon vinaigrette gf vgn
Add on
Hand-rolled prawn agnolotti, tomato, tarragon, pangrattato a | +12pp
Shared Mains
QLD barramundi, saffron, vermouth, fennel, grapefruit gf a
Smoked half chicken, romaine lettuce, pumpkin seeds, muscat jus df gf
Mains served with garden leaves, radish, Chardonnay vinegar gf vgn, Skin-on fries, garden herbs, aioli df gf v
Shared Desserts
Torched Alaska, strawberry, almond, vanilla, lemon myrtle gf vgn
Chocolate torte, crème fraîche gf v
Whilst every effort is taken to accommodate dietary requirements, we cannot guarantee that our food will be allergen-free. A 15% surcharge applies on all public holidays. A 10% service charge applies to groups of 8 or more.
DF – Dairy Free GF – Gluten Free V – Vegetarian VGN – Vegan
I – Imported Seafood A – Australian Seafood M – Mixed Origin Seafood