SPRING/SUMMER 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

 

 

SMALL

 

Herbes de Provence focaccia, basil cultured butter, baby radishes 7

Mount Zero olives, lupini beans 11

Portuguese salt cod fritters, parsley emulsion 14

Kohlrabi, Wagyu beef tartare, nashi pear, Polanco Baerii black caviar 24

Cantabrian Ortiz anchovies en croute, devilled egg  18

Jamon Serrano Duroc 10 month gran reserva, guindillas, tomato bread 18

 

MEDIUM

 

Burrata, salt baked heritage beetroot, nectarine, hazelnut dressing 25

Hiramasa Kingfish, crudo, fermented chilli, coriander, black sesame, native finger lime 27

Rabbit & pork rillettes, cornichions, Amara jelly, sourdough 22

Shark Bay scallops, seaweed butter, pancetta & herb crumb 27

 

LARGE

 

Southdown lamb, potato terrine,  zucchini puree, mint jelly, black garlic jus 45

Nettle agnolotti ‘del plin’, squacquerone cheese, Lemon Myrtle butter 36

Market fish, saffron mash, macadamia romesco, charred fennel, mussel escabeche 44

In-house dry aged Black Angus grass fed 400g rib eye, café de Paris butter, watercress, pomme gaufrettes 80

 

SIDES

Seasonal salad leaves, citronette dressing 12

Sautéed seasonal greens, lemon myrtle hollandaise 14

Shoestring fries, rosemary salt 11

 

DESSERT

Summer berry trifle, lemon curd, fennel biscotti 17

Chocolate crémeux, Dulce de leche, salted peanut butter ice-cream 17

House made petit fours 15

CHEESE

Australian and international cheese selection, walnut bread, 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.

 

Spring Set Menu

2 courses $70 – 3 courses $85

Nibbles

Freshly shucked oysters with mignonette & lemon
3 for 15 | 6 for 28 | 15 for 54
Charcuterie plate
30
Iberico serrano, cantimpalo, lomo, chicken liver parfait, house pickles, sourdough croutons

Entreé

Parsnip & Chestnut Soup
with mushrooms & vadouvan croutons
Seared scallops
with celeriac, pickled green apple, morcilla & hazelnuts
Blue D’Auvergne cheese souffle
with witlof, pickled celery, candied walnuts & finger grape salad
Quail ‘Caesar’
black garlic, poached quail egg, house smoked pancetta & yurrita boquerones

Mains

Shiraz wagyu chuck beef Bourguignon
with lardons, anise carrots, pine mushrooms & Paris mash
Snapper ‘Kiev’
garlic, chive's, chilli butter with Jerusalem artichokes, black cabbage & lentils
Dry aged duck breast
with turnip dauphinoise, orange glazed witlof, duck leg croquette & pepper sauce
Potato gnocchi
with pumpkin, smoked buffalo ricotta, pine mushrooms, chestnuts & sage

On The Side

Seasonal greens
12
Winter leaves
10
mustard vinaigrette
House chips
10

Desserts

Rhubarb
with amaretto baked custard & ginger biscuit
Smoked butter madelienes
with warm chocolate sauce, Armagnac & chestnut ice-cream
Compressed Braeburn apple terrine
with bay leaf ice-cream

Cheese

Award winning cheese plate
32
L’Artisian Extravagant triple brie, Berry’s Creek Riverine blue, Bay of Fire cloth bound cheddar, fruit chutney, lavosh