STARTER

WARM MARINATED OLIVES  9

    HOUSEMADE FOCACCIA W WARM MARINATED OLIVES   18
3 slices with leek ash butter or with olive oil zaatar – add extra slice of focaccia +3

   HARISSA HUMMUS V/GF  22
w pomegranate, chickpea & gremolata

CREAMED ALMONDS V/GF  18
w pickled beetroot, black sesame, zaatar, fresh dill & seeded sourdough

ENTREE

 ROASTED CAULIFLOWER   26/42
w shawarma spices, almonds, currants, sage brown butter

  TUNA CEVICHE 29
served on a creamy goats curd with
cucumber, micro coriander, chilli, pickled onion
add 1 slice house-made focaccia +3

 SEARED SCALLOPS  34
w romesco, salsa verde, crisp leek
(a scallop +8)

KINGFISH CRUDO 32
w a strawberry & cucumber salsa

TRADITIONAL FRENCH BEEF TARTARE GF/DF 28
w potato straw

 HAND-TIED BURRATA  29
w ricotta pesto, confit heirloom tomatoes & herbs
add 1 slice focaccia +2

 MAIN

FISH PIE * 55
fish, leek, truffle oil w a side of paris mash (allow 40 mins)

PAN-SEARED SNAPPER GF  49
w a silky beurre blanc, creamy risotto, green peas, roasted tomatoes,
micro herbs & lemon zest

SQUID INK PASTA   46
w spanner crab, semi-sundried tomato, chilli, saffron

GOATS CHEESE POTATO GNOCCHI  40
w basil pesto, roasted capsicum, broccolini, sugarr snap peas
& toasted pine nuts

MILLLY HILL LAMB RUMP 200G GF/DF  49
a tender and succulent lamb rump with a pistachio crumb, served
on a beetroot puree, coonfit shallots & a rich jus

CHICKEN A LA MONTE GF  42
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 52
w a silk smooth parsnip puree, micro parsley & pangrattato

*SPECIALS*
PINNACLE RIB EYE MB+4 400G 85 gf/df
w chimmichurri & baby herb saad

SALMON PICCATA A LA MEDITERRANEE 49 gf
crispy skinned salmon fillet with a white wine reduction, cherry tomatos, capers and kalamata olives

ROASTED DUCK BREAST 55 gf
w rouge cabbage, silky pumpkin puree, pickled shallot w mustard seed & jus (cont nuts)

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  16
w apple & hazelnut dressing

CHARRED BROCCOLINI  17
w romesco, rocket, olive crumb

ROASTED CARROTS GF  15
w date jam, tahini & dukkah

DESSERT

HAZELNUT CHOCOLATE FONDANT GF  24
w salted butterscotch, roasted nuts & pear sorbet

   STICKY TOFFEE PUDDING  22
w vanilla chantilly cream, sticky date sauce, roasted macadamia & vanilla ice cream

 HOMEMADE SORBET & GELATO GF / V  16
3 scoop w chocolate soil (add a scoop +4)

STICKY & FORTIFIED