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

Beef Carpaccio
w bloody mary gel, confit egg yolk, artichoke crisps, red mustard frills & onion
cress v* gf  19

Salmon Crudo* 22
w burnt butter, yuzu dressing, horseradish cream with crispy potato

Garlic Sardine Toatadas*
w bronze fennel & chervil 22

Seared scallops
w salsa verde & dressed fennel v* gf/df   28

Buratta
w preserved lemon, broad bean & rocket pesto, summer peas salad & chive oil

Seared Scallops w salsa verde & dressed fennel 28

Buratta w roasted w preserved lemon, broad bean & rocket pesto, summer peas salad & chive oil

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

Crispy skinned Barramundi
w saffron confit potatoes, pepperonata, pepper coulis & chive oil v* gf  39

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

Potato Gnocchi
w king brown mushroom, sage, mushroom puree & parmesan 32

Herb Marinated Milly Hill Lamb rump 250G
w green olives, sun dried tomato tapenade & bbq spring onions 42

Tajima Rump 200G MB+4
w onion marmalade, celeriac remoulade & red wine jus v* gf   40

Pinnacle Ribeye 400G MB+2
w heritage tomato & pickled red onion salad with chimichurri v* gf   75

DESSERTS

Hazelnut Chocolate Fondant, salted butterscotch & pear sorbet gf 20

Tiramisu
a delicious non traditional Tiramisu w genoise sponge, rum gel, coffee molasses,
chocolate tuile and coffee mascarpone 16

Peaches ‘N’ Cream
w almond, and honeycomb 12

Homemade sorbert & gelato
3 scoop w chocolate soil (add a scoop +4) 12

Pear tart tatin (for 2) 28
w caramel, served with a silky cinnamon ice cream (allow 30mins)