menu

|     RESERVATIONS ESSENTIAL     |

lunch 7 days

12 - 2.30pm

dinner monday - saturday

6 - 9pm

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

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dietary restrictions to be advised at time of booking

housemade baguette,

 caramelised onion butter & black salt

tin of Ortiz anchovies & grilled ciabatta

charred leek & Barossa la dame croquettes

panko crumbed, anchovy stuffed,

Manzanilla olives

fried pigs ears & bbq sauce

kingfish crudo, edamame, seaweed & fried rice

freshly shucked SA oysters

fig carpaccio, Reggiano, green strawberry & fig saba

asparagus, salted egg, parmesan crumble

& house bacon

quail, fermented broad bean & padron peppers

heirloom vegetables, blue pea hummus,

salt & vinegar tempura saltbush

housemade dumplings

Nicki's Venus Bay prawns tempura,

yuzu kosho & ponzu

cured ocean trout, mustard crème fraîche,

dill & shaved fennel

poussin, fennel, baby beets,

king brown mushroom & thyme

market fish, charred corn, heirloom tomato,

avocado & tapioca crisp

curry of local goat, cauliflower, potato

& fried curry leaf

hand rolled pasta, broad beans, kale, peas

& local goat curd

char grilled scotch fillet, medium rare,

shoyu dressing & chives

rib of beef to share, Swiss brown mushroom,

shallots & mustards

|   supplement of $10pp  on weekends  |

sides

vbg fries

xo beans

passionfruit soufflé, vanilla bean ice cream,

& coconut crumble

three little tarts

almond mille-feuille, dark chocolate mousse

& raspberry

citrus tart, lemon aspen, marscarpone,

& roasted wattle seed

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)

$25 per 750ml