menu
| RESERVATIONS ESSENTIAL |
lunch 7 days
12 - 2.30pm
dinner monday - saturday
6 - 9pm
2 course $68pp | 3 course $86pp | 4 course $98pp
dietary restrictions to be advised at time of booking
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 |
sides
vbg fries | xo beans
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
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
