menu

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walk-ins may be subject to a set menu

|     RESERVATIONS ESSENTIAL     |

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lunch 7 days

12 - 2.30pm

dinner monday - saturday

6 - 9pm

2 course minimum on weekends, from $68pp

dietary restrictions to be advised at time of booking

housemade baguette, caramelised onion

& black salt butter

tin of Ortiz anchovies & grilled ciabatta

charred leek & Barossa la dame croquettes

panko crumbed, anchovy stuffed,

Manzanilla olives

fried pigs ears & bbq sauce

tuna noodles, avocado, ginger & white soy

freshly shucked SA oysters

wagyu beef, roasted nori, wasabi & enoki

kingfish, celery, watermelon rind,

salted radish & caviar

steamed chicken & banana blossom salad,

peanuts & quail egg

scallop pie, fennel, celeriac & saffron

salad of young beets, horseradish, cultured cream

& fermented rye

housemade dumplings

pickled ox tongue, brik pastry, slaw

& peppercorn

blue swimmer crab, potato, salmon roe

& butter

roasted quail, cauliflower crumble,

peas & truffle

pumpkin tortellini, tofu, edamame,

& kombu broth

Nicki's Venus Bay prawns, yuzu pickle,

black lime & fried curry leaf

braised local goat, hand rolled pasta,

kale & pecorino

Sichuan style local chicken, chilli, peanuts,

rice wine & greens

Boston Bay pork rack, pickled cherries,

red cabbage & crème fraîche 

char grilled scotch fillet, medium rare,

shoyu dressing & chives

SA whole fish, charred broccolini,

bonito, ginger butter & furikake

rib of beef to share, Swiss brown mushroom,

shallots & mustards

|   supplement of $10pp  on weekends  |

sides

vbg fries

xo beans

passionfruit soufflé, lime crisp,

& coconut ice cream

three little tarts

cannoli of goat curd & yoghurt,

apple sorbet & candied fennel

peanut butter mousse,

two chocolates & banana bread

cheese - soft, blue or hard

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

we do accept BYO (wine only)

$20 per bottle

monday - friday

$25 per bottle

saturday & sunday