ENTREE

Beetroot cured ocean trout, horseradish, fennel, orange relish

Roasted cauliflower, shawarma spices, almonds, currants, sage brown butter

South Australian mussels, chilli, tomato, chargrilled sourdough


Crispy pork belly, boudin noir, parsnip & apple puree, celery, jus

MAIN

Fish pie, leeks, truffle oil *gf option

Herb Gnocchi, olives, heirloom tomato, goat curd, hazelnut v

Beef cheek, celeriac puree, roasted onion, red wine jus gf


Squid ink pasta, spanner crab, semi-dried tomato, chilli, saffron


Tajima Wagyu rump, smoked eggplant, farro, green shallot, chimmichuri

SIDES

Paris mash v, gf 10



Crispy baby chat potatoes, burnt rosemary, aioli v, gf 10

Sauteed wild greens, chilli, confit garlic, pepitas v, gf 12 



Shaved cabbage, red apple, hazelnut, chives v, gf 12

DESSERT

Passion fruit crème brulée, coconut and lime

Hazelnut chocolate fondant, salted butterscotch & pear sorbet

Affogato, vanilla gelato, frangelico, fig biscotti

Sorbet and gelato v, gf