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