STARTERS

Warm Marinated Olives 9

Freshly Shucked Sydney Rock Oysters 6ea

Homemade Foccacia w olive oil and olives 16

ENTREES

Roasted cauliflower, shawarma, almonds, currants, sage brown butter v* gf  22/40

Tomato & Summer Berries Salad w Heriloom tomato, berries, goat cheese, croutons w vinaigrette 24

Tasmanian Salmon w burnt butter, horseradish cream, potato crisps, chives 25*

South Australian Mussels, chili, tomato, sourdough 22/40

Seared Scallops w potato muhammara, fried potato, and baby herb salad 27

Spring Buratta w baby heirloom tomato, rocket, lemon dressing, pesto, croutons & olive crumb 26

SIDES

French Fries w chipotle aioli , gf 12

Seasonal Greens, sauteed with macadamia chilli salsa & Jerusalem artichoke crisps 14

Baby Chat Potatoes w truffle aioli 13

Cos lettuce Salad w buttermilk dressing dill & shallots 12

MAINS

Fish Pie w leek, truffle oil w paris mash 46

Crispy Skinned Barramundi w ratatouille, pickeled fennel & beurre blanc 39

Squid Ink Pasta w spanner crab, semi-sundried tomato, chilli, saffron 44

Handmade Goat Cheese Gnocchi
w roasted pumpkin, cavalo nero, burnt sage butter, pine nuts 34

Milly Hilly Lamb Back Strap 240g w sauteed silverbeet, babaganoush, chimichurri, baked chickpeas 48

Grilled Tajima Wagyu Rump w smoked eggplant, farro, green shallot, chimichurri, & jus 200g MB+4 47

Pinnacle Rib-Eye w swiss brown mushroom, watercress & baby herb salad, jus 400g MB+2 75

DESSERTS

Hazelnut Chocolate Fondant, salted butterscotch & pear sorbet gf 20

Affogato, frangelico, espresso w vanilla ice cream 22

Rhubarb and strawberry crumble w vanilla icecream 14

Homemade Sorbet, Gelato with Chocolate soil  (three scoops) 16

Strawberry Mille-Feuille w Rhubarb Sorbet 18