menu
| RESERVATIONS ESSENTIAL |
lunch 7 days
12 - 2.30pm (kitchen hours)
dinner monday - saturday
6 - 9pm (kitchen hours)
2 course $75pp | 3 course $95pp | 4 course $115pp
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dietary restrictions to be advised at time of booking
little bits
housemade baguette, caramelised onion butter & black salt
panko crumbed, anchovy stuffed, Manzanilla olives​
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tin of Ortiz anchovies, grilled ciabatta
smoked sardine, onion jam & parmesan biscuit
popcorn cauliflower, sheep’s milk yoghurt
sweetcorn & local fetta croquette
fried pigs ears & bbq sauce
smaller
kingfish, yuzu kabsa, finger lime, grapes, Dom’s oil
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salmon pastrami, pickled cucumber, caper leaf, crème fraiche & roe
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Mike’s nodini, hummus, roasted beets, basil
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asparagus, creamed yolk, house cured pork, verjuice
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seared scallop, carrot, lime, sourdough
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skewered quail, tarator, labneh, verde e/m
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blue swimmer crab pasta, fermented chilli, ginger butter e/m
bigger
fish – please ask staff
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house made gnocchi, kale, Vincenzo’s stracciatella, mint & pinenuts
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pork chop, fennel apple & hazelnut salad
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duck, eggplant, chilli, rice, greens
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braised lamb neck, grilled cutlet, pea tart, broad beans
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char grilled scotch fillet, medium rare, shoyu dressing, chives
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rib of beef to share, portobello mushroom, shallots, mustards, pepper sauce
| supplement of $55 |
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sides
vbg fries
roasted brussel sprouts, crème fraiche, chilli crunch
bitter leaf salad, cider honey dressing
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after
basque vanilla cheesecake, strawberry basil salad, spiced rum cream
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passionfruit soufflé, vanilla bean ice cream & coconut crumble
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soft centred chocolate pudding, rhubarb, mascarpone
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girolle of Onetik Basqueitou & gingerbread biscuit
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affogato – frangelico, biscotti, espresso & vanilla bean ice cream
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cheese plate – soft, blue & hard
corkage
We have an extensive beverage list, however if you're unable to find something to your liking
we do accept BYO (wine only)
$30 per 750ml
