OYSTERS & SNACKS
  • Pacific oyster, Coffin Bay, SA 4
  • Sydney Rock, Lake Wonboyn, NSW 4
  • Smoked eel, Kestrel potato, salmon caviar 2pcs 10
  • Whipped cod roe, bottarga, dulse 9
    ENTRÉES
  • Jerusalem artichoke, young leeks, buttermilk 22
  • Tagliolini, Victorian black truffle, guanciale 32
  • Veal sweetbreads, shiitake, celeriac & malt 26
  • Spanner crab, wild & fermented garlic 27
  • King salmon, oysters, calamari, squid ink 28
    MAINS
  • Heritage beetroot, grilled radicchio, macadamia 34
  • John Dory, cauliflower, smoked almond, vadouvan 38
  • Blue eye, broccoli, mussel emulsion, wakame 37
  • Western Plains pork, kohlrabi, lardo, pigs ear 39
  • Sher Wagyu rump cap 9+ braised intercostal, burnt carrot, bone marrow 45
    SIDES
  • Hand cut chips, black salt 10
  • Black Venere rice, egg, coriander 10
  • Shaved cabbage salad, pecorino 10
    DESSERTS
  • Cropwell Bishop Stilton, walnut, grapes, celery, red wine 18
  • Frozen white chocolate, pickled ginger, chocolate sable 18
  • Vanilla tapioca, lemon curd, marshmallow, citrus, 8 spice 18
  • Rhubarb cheesecake, baked oats, wild rice, honey, sheep’s milk 18
  • Coulommiers Camembert, lavosh, apple chutney 21
  • Please note menu is subject to change

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