menu

|     RESERVATIONS ESSENTIAL     |

lunch 7 days

12 - 2.30pm

dinner monday - saturday

6 - 9pm

2 course $68pp     |     3 course $85pp     |     4 course $95pp

dietary restrictions to be advised at time of booking

little bits

housemade baguette,

 caramelised onion butter & black salt

tin of Ortiz anchovies & grilled ciabatta

barley, gorgonzola & chervil croquettes

panko crumbed, anchovy stuffed,

Manzanilla olives

fried pigs ears & bbq sauce

smoked sardine,

onion jam & parmesan biscuit

raw

tuna, buttermilk martini, green salsa & olive

freshly shucked SA oysters

kingfish crudo, edamame, seaweed & fried rice

 beef tartare, mustard, yolk & sourdough crisp

smaller

blue swimmer crab linguini, fermented chilli, ginger butter

freekeh salad, grilled local haloumi, pomegranate, eggplant labneh

Port Lincoln octopus, romesco, roasted heirloom tomato

housemade dumplings

scallop pie, fennel, potato & saffron

house smoked salmon, beetroot sorbet, horseradish, capers

roasted quail, celeriac gratin, pickled cherry

bigger

duck breast, pea, house bacon & kumquat

market fish, artichoke, crumbed fennel & finger lime

hand rolled pasta, Michaels mushrooms, pecorino & truffle oil

curry of local goat, cauliflower, potato & fried curry leaf

char grilled scotch fillet, medium rare,

shoyu dressing & chives

rib of beef to share, portobello mushroom,

shallots & mustards

|   supplement of $10pp  on weekends  |

sides

vbg fries

xo beans

bitter leaf salad

after

whipped ricotta, local honey, churros

braised quince, rhubarb, roasted milk ice cream & linseed

chocolate pudding, mascarpone

passionfruit soufflé, vanilla bean ice cream & coconut crumble

cheese - soft, blue or hard

girolle of Tête de Moine & gingerbread biscuit

three little tarts

corkage

We have an extensive beverage list, however if you're unable to find something to your liking

we do accept BYO (wine only)

$25 per 750ml

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