STARTER

WARM MARINATED OLIVES  9

    HOUSEMADE FOCACCIA W WARM MARINATED OLIVES   18
3 slices with leek ash butter or with olive oil zaatar – add extra slice of focaccia +3

   HARISSA HUMMUS V/GF  22
w pomegranate, chickpea & gremolata

CREAMED ALMONDS V/GF  18
w pickled beetroot, black sesame, zaatar, fresh dill & seeded sourdough

ENTREE

 ROASTED CAULIFLOWER   26/40
w shawarma spices, almonds, currants, sage brown butter

  TUNA CEVICHE    29
served on a creamy goats curd with
cucumber, micro coriander, chilli, pickled onion
add 1 slice house-made focaccia +3

 SEARED SCALLOPS  33
perfectly seared sea scallops served in their shells
with spring pea puree, chorizo & panko crumb

CHARGRILLED YAMBA PRAWNS 34
3 large chargrilled Yamba prawns served with a tuscan sauce
& house focaccia

TRADITIONAL FRENCH BEEF TARTARE GF/DF 28
w potato straw

 HAND-TIED BURRATA  29
w pickled pear, coriander seed, honey and rocket
add 1 slice focaccia +3

 MAIN

FISH PIE * 49
fish, leek, truffle oil w a side of paris mash (allow 40 mins)

CRISPY SKINNED SNAPPER GF/DF  48
w tomato, spiced chickpea & gremolata

SQUID INK PASTA   46
w spanner crab, semi-sundried tomato, chilli, saffron

GOATS CHEESE POTATO GNOCCHI  39
w asparagus, spring peas, burnt sage butter, & pine nuts

MOROCCAN LAMB RUMP 200G GF/DF  49
a tender and succulent lamb rump, marinated in harissa, tahini, eggplant,
roasted heirloom tomatoes, mixed herbs and pomegranate

CHICKEN A LA MONTE GF  40
crispy on the outside, tender and juicy on the inside served on a cannellini
bean puree with a capers & sultana, lemon butter sauce

BEEF TENDERLOIN AL FUNGHI 200g 48
w a silk smooth parsnip puree, micro parsley & pangrattato

*SPECIAL*
PINNACLE RIB EYE MB+4 400G 85
w a tomato and baby herb salad

  SIDES

  CRISPY COCKTAIL POTATOES GF/DF  15
w burnt rosemary aioli

  FRENCH FRIES GF/DF  14
with vegan chive aioli

SHAVED CABBAGE SALAD GF/DF  15
w apple & hazelnut dressing

CHARRED ASPARAGUS  17
w romesco, rocket, olive crumb

ROASTED CARROTS GF  14
w date jam, tahini & dukkah

DESSERT

HAZELNUT CHOCOLATE FONDANT GF  24
w salted butterscotch, roasted nuts & pear sorbet

   STICKY TOFFEE PUDDING  22
w vanilla chantilly cream, sticky date sauce, roasted macadamia & vanilla ice cream

 HOMEMADE SORBET & GELATO GF / V  16
3 scoop w chocolate soil (add a scoop +4)

STICKY & FORTIFIED