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.