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 26/40
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 25/40
w tomato, chilli & seeded sourdough
TRADITIONAL FRENCH BEEF TARTARE GF/DF 28
w potato straw
HAND-TIED BURRATA 28
w pickled pear, coriander seed, honey and rocket add 3 slices focaccia +6
MAIN
FISH PIE * 49
fish, leek, truffle oil w a side of paris mash (allow 35 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 48
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 47
w a silk smooth parsnip puree, micro parsley & pangrattato
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 15
w romesco, rocket, olive crumb
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 20
w vanilla chantilly cream, sticky date sauce, roasted macadamia & vanilla ice cream
TIRAMISU 22
w shaved chocolate & fresh strawberry
HOMEMADE SORBET & GELATO GF / V 14
3 scoop w chocolate soil (add a scoop +4)
DESSERT COCKTAILs
STICKY & FORTIFIED
Afters