order pick up or takeaway here!
STARTERS
WARM MARINATED OLIVES 9
HOMEMADE FOCACCIA W OLIVES 16
3 slices with leek ash butter or with olive oil zaatar – add extra 3 slice +6
CREAMED ALMONDS V/GF 19
w pickled beetroot, black sesame, zaatar, fresh dill & seeded sourdough
ENTREES
ROASTED CAULIFLOWER 26/42
w shawarma spices, almonds, currants, sage brown butter
BEEF CARPACCIO 24
w bloody mary gel, confit egg yolk, potato crisps & baby herbs
SPICY SICILIAN TUNA 30
superior grade tuna served yellow gazpacho & focaccia crips
SOUTH AUSTRALIAN MUSSELS 28
w tomato, chili & 2 slices of house-made focaccia
add extra slice focaccia +2
SEARED SEA SCALLOPS 34
3 scallops with romesco, salsa verde, crisp leek
add scallop +8
MAIN
FISH PIE * 55
snapper with leek, truffle oil & a side of paris mash (allow 35mins cooking time)
CRISPY SKINNED SNAPPER GF 48
served with a warm french cassoulet, fennel micro herbs, lemon zest
SQUID INK PASTA 47
w spanner crab, semi-sundried tomato, chilli, saffron
GOATS CHEESE POTATO GNOCCHI 40 N
in a silky pesto creme, with crispy silverbeet & walnuts
MIILLY HILL LAMB RUMP 200G GF/DF 49
w burnt aubergine puree, baby carrots, pistachio dukkha, harissa oil
& a rich jus
BRAISED LAMB SHANKS GF 48
slow-braised lamb shank, potato mousseline, redwine herbs jus, chives & crispy shallots
TAJIMA WAGYU RUMP 200g 52
served on a smooth celeriac pureewith a crisp cajun potato galette & house-made truffle mayonaise and jus
SIDES
CRISPY POTATOES GF/DF 15
w confit eschalt & burnt rosemary vegan aioli
FRENCH FRIES GF/DF 14
with vegan chive aioli
SHAVED CABBAGE SALAD GF/DF 16
w apple & hazelnut dressing
BRUSSEL SPROUTS V* 17
w parmesan, pine nuts
ROASTED CARROTS GF 15
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
HOUSE-MADE GELATO & SORBET 16
with chocolate soil & lemon balm
