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 18
w pickled beetroot, black sesame, zaatar, fresh dill & seeded sourdough
ENTREES
ROASTED CAULIFLOWER 24/40
w shawarma spices, almonds, currants, sage brown butter
TUNA CEVICHE 27
goats curd, cucumber, micro coriander, chilli, pickled onion add 3 slice house-made focaccia +6
SOUTH AUSTRALIAN MUSSELS 24/40
w tomato, chilli & seeded sourdough
TRADITIONAL FRENCH BEEF TARTARE GF/DF 28
w potato straw
HAND-TIED BURRATA 26
w pickled pear, coriander seed, honey and rocket add 3 slices focaccia +6
MAIN
FISH PIE * 48
fish, leek, truffle oil w a side of paris mash (allow 35 mins)
HERB CRUSTED BARRAMUNDI GF/DF 45
w saffron & fennel french casssoulet
SQUID INK PASTA 44
w spanner crab, semi-sundried tomato, chilli, saffron
GOATS CHEESE POTATO GNOCCHI 38
w roasted pumpkin, burnt sage butter, cavolo nero, fetta & pine nuts
MOROCCAN LAMB RUMP 200G GF/DF 44
a tender and succulent lamb rump, with a moroccan crust with sauteed
silverbeet, babaganoush, chimichurri and crispy chickpeas
CHICKEN A LA MONTE GF 38
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 45
w a silk smooth parsnip puree, micro parsley & pangrattato
SIDES
CRISPY POTATOES GF/DF 15
w burnt rosemary
FRENCH FRIES GF/DF 14
with vegan chive aioli
SHAVED CABBAGE SALAD GF/DF 15
w apple & hazelnut dressing
CHARRED BROCCOLINI V* 15
w romesco & roasted pine nuts
ROASTED CARROTS GF 14
w date jam, tahini & dukkah
DESSERT
HAZELNUT CHOCOLATE FONDANT GF 22
w salted butterscotch, roasted nuts & pear sorbet
STICKY TOFFEE PUDDING 19
w vanilla chantilly cream, sticky date sauce, roasted macadamia & vanilla ice cream
PEACHES ‘N’ CREAM GF 16
w almond and honeycomb
HOMEMADE SORBET & GELATO GF / V 14
3 scoop w chocolate soil (add a scoop +4)
DESSERT COCKTAILs
STICKY & FORTIFIED
Afters