STARTERS
Warm Marinated Olives 9
Homemade Foccacia w olive oil and olives 14
ENTREES
Roasted cauliflower, shawarma, almonds, currants, sage brown butter v* gf 22/40
Spring leaf salad w pear, fennel, orange, lemon ricotta, pistachio pesto, w prosciutto *25
Spicy Sicilian Tuna Tartare w yellow tomato gazpacho, cucumber, capers. shallots & crisps 26*
South Australian Mussels, chili, tomato, sourdough 22/40
Seared Scallops w caramelised celeriac puree, apple & basil waldorf salad. spiced walnuts 27
Buratta w roasted matbutcha-tomato, watercress, slightly seasoned raw zucchini, peas, herbs & olive crumb 26
SIDES
Charred Broccolini w muhammara & roasted pine nuts 14
Crispy Potatoes w chipotle aioli 14
Shaved cabbage salad w apple, hazelnut dressing & chives 14
Roasted carrots w date jam, tahini, & dukkha 14
MAINS
Fish Pie w leek, truffle oil w paris mash 46
Fresh line caught Pink Snapper w caponata, pine nuts, fresh rocket, parmesan & rocket & tomato broth 45
Squid Ink Pasta w spanner crab, semi-sundried tomato, chilli, saffron 44
Roasted Handmade Gnocchi
w garlic & parmesan, charred lemon broccolini, black pepper chickpeas, pumpkin, goats cheese & pine nuts 36
Brazed lamb shoulder glazed in jus w dutch carrots, white turnips, broad beans, peas, roast garlic, and baby onions 42 add paris mash +6
Pinnacle Rib-eye MB+2 400g
w swiss brown mushroom, watercress, baby herb salad & jus 69
Wagyu Rump 200G MB+4 w brussels sprouts, Jerusalem artichoke ragout, onion jam & mustard jus 45
DESSERTS
Hazelnut Chocolate Fondant, salted butterscotch & pear sorbet gf 20
Pear tarte tatin w caramel, served with a silky cinnamon ice cream (for two) 28
Affogato, frangelico, espresso w vanilla ice cream 22
Strawberry, pear & rhubarb crumble w vanilla ice cream 17
Homemade Sorbet, Gelato with Chocolate soil (three scoops) 16