SAMPLE MENU

Focaccia — 8

Gazander Oyster, Champagne Mignonette — 6ea

Marinated Mixed Olives — 9

Shark bay scallop, corn butter, spring onion oil, chives— 12ea

Hash Brown, tarama, bottarga — 8ea

House-made Mortadella Sando — 15ea

kingfish Crudo, celery caponata — 28

Chicken Liver Parfait, quince paste, Toasted Brioche — 19

Grilled halloumi, gremolata, lemon oil — 24

fried eggplant, ratatouille, basil — 23

Ricotta Gnudi, pesto, pecorino, basil — 30

prawn linguine, nduja, bisque — 39

Pork & fennel Rigatoni, leek, Parmesan — 35

Chicken, Confit Garlic Labneh, jus gras, herb salad — 45

braised Lamb Shoulder, cauliflower, cavolo nero, salsa rosso — 50

350g Wagyu scotch fillet, beef jus, beer mustard, shallots — 55

Hazelnut Parfait, Soft Chocolate & Caramel — 16

Vanilla tart, macerated blackberries, citrus cream — 16

Cheese — 17/33/48

Served with Crostini, quince, Rhubarb & Apple Paste