WINTER MENU
AUSTRALIA’S PREMIUM OYSTERS
Nothing beats the quality and purity of
freshly shucked Australian oysters.
Appellation Sydney Rock oysters.
Royal Miyagi Pacific oysters.
Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 29 | 12 for 56
SNACKS
Herbes de Provence focaccia, cultured butter 5
Mount Zero olives, lupini beans 11
Salt cod and lemon myrtle croquettes, parsley emulsion 12
Potato crumpets, hand picked spanner crab, vadouvan emulsion 18
Steak tartare, pickled mushrooms, black garlic, pink peppercorn beef cracker 18
Jamon Serrano 24 month, guindillas 22
Basque saucisson, green olives 17
2 Courses $75 / 3 Courses $85
ENTREE
Winter jerusalem artichoke salad, Roquefort whipped pine nuts, pear, watercess
Hiramasa kingfish crudo, charred grapefruit, pickled fennel, anchovy, wood sorrel
Roast Gippsland quail, pancetta, mushroom risotto
Chicken liver parfait, Amaro jellly, pickles, brioche
MAIN
Parisian gnocchi, pumpkin, mushrooms, watercress
John Dory, cauliflower, orange glazed chicory, sultanas, pine nut dressing
Southern Ranges 200gm sirloin, hot English remoulade, parsley caper shallot salad
Aylesbury duck breast, leg croquette, potato terrine, braised lentils
SIDES
Winter leaves, citronette dressing 12
Kalettes, chilli, lemon, garlic butter 13
Shoestring fries, rosemary salt 11
DESSERT
Classic crème caramel, orange tuile
Valrhona chocolate mousse, peanut brittle, chestnut ice-cream
CHEESE
Selection of Australian and international cheeses with fruit chutney 35
Our kitchen team is inspired by local farmers, foragers & fishermen to create our seasonal menus.
We’re always aiming to reduce our carbon footprint by supporting locally grown and environmentally sustainable produce.
The menus published online are subject to change without notice.
We are dedicated to accommodating dietary requirements with prior notice.