little bits

housemade baguette, caramelised onion butter & black salt

tin of Ortiz anchovies, grilled ciabatta

​

smoked sardine, onion jam & parmesan biscuit

​

Smoked corn, aged comte & herb croquette

​

panko crumbed, anchovy stuffed, Manzanilla olives

​

fried pigs ears & bbq sauce

​

​

​

raw

freshly shucked SA Oysters (6)

Atlantic salmon, wasabi, ponzu, black rice & furikake

tartare of beef, celery, peanuts, chilli & lime kingfish, finger lime,

Dom’s oil, soused onion & capers

​

​

​

smaller

Venus Bay prawns, yuzu kosho butter & burnt lime (3)

​

blue swimmer crab linguini, fermented chilli, ginger butter

​

whipped ricotta, salt roasted beets, hazelnut, kumquat & sorrel

Hervey Bay scallops, charred caulilini, white miso, sourdough crumbs (3)

five spice quail, eggplant, green onion & red vinegar dressing

asparagus, burrata heirloom tomato, rocket & witlof

​

​

​

bigger

hand rolled pasta, Michaels mushrooms, pecorino & truffle oil

market fish, romesco, roasted tomato, fried parsley & green oil

roasted duck breast, leg wonton, shitake & greens

Sichuan chicken, chilli, peanuts & rice wine

char grilled scotch fillet, medium rare, shoyu dressing & chives

rib of beef to share,

portobello mushroom, shallots, mustards & pepper sauce

​

|   supplement of $10pp  on weekends  |

​

​

​

after

chocolate posset, rhubarb, quinoa crackling, mascarpone

espresso mousse, banana gel, pecan & puffed rice

goats curd sorbet, berry consommé, white balsamic foam

passionfruit soufflé, vanilla bean ice cream & coconut crumble

three little tarts

girolle of Tête de Moine & gingerbread biscuit

affogato – frangelico, biscotti, espresso & vanilla bean ice cream

cheese – soft, blue or hard

​

​

​

corkage