SAMPLE MENU

focaccia — 8

Marinated mixed OLIVES — 9

Lobster toast, shallot, Espelette — 9 EACH

housemade mortadella sando — 15 Each

grilled halloumi, watermelon, burnt lemon — 22

chicken liver parfait, cherry jam, toasted brioche — 18

heirloom tomato, taramasalata, pickled chilili — 22

tuna crudo, mustard soy, avocado — 32

Roasted cauliflower, macadamia hummus, salsa verde — 25

spinach & Ricotta gnocchi, butter, lemon — 30

spaghetti, hand picked crab, Vongole, bisque — 42

Rabbit ragu, pappardelle, fried rosemary, parmesan — 33

grilled garfish, miso, lemon myrtle, leeks — 38

Margra lamb shoulder, smoked eggplant salsa — 58

sirloin steak, watercress puree, butter-poached potato — 47

Mixed leaf salad, house dressing, soft herbs — 15

thrice cooked fries, gochujang aioli — 16

hazelnut parfait, soft chocolate & caramel — 16

Rum baba, pastry cream, spiced pineapple — 16

cheese — 17 each

served with crostini, green bean chutney, rhubarb & apple paste