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
