STARTERS
Warm Marinated Olives
HOMEMADE FOCACCIA W OLIVES & LEEK ASH BUTTER 14
or with olive oil zataar – add extra 3 slice +6
ENTREES
ROASTED CAULIFLOWER 24/40
w shawarma spices, almonds, currants, sage brown butter
VEAL TONNATO “FREDDO” 27
w seeded mustard & caper berries
TUNA CEVICHE 26
w goats curd, cucumber, micro coriander, chilli, pickled onion
SOUTH AUSTRALIAN MUSSELS 24/40
w tomato, chilli & seeded sourdough
SEARED SCALLOPS GF/DF 28
w tarragon butter, lardon & peas
BURATTA 26
w fresh figs, pomegranate vincotta & basil
FISH PIE * 46
CRISPY SKINNED FISH OF THE DAY GF/DF 39
w global artichoke puree, cherry tomato & sauce vierge
SQUID INK PASTA 44
w spanner crab, semi-sundried tomato, chilli, saffron
POTATO GNOCCHI 34
w king brown mushroom, sage, mushroom puree, pine nuts & parmesan
HERB MARINATED MILLY HILL LAMB RUMP 250G GF/DF 42
w courgette puree, feta & walnut stuffed olives &
heirloom tomatoes
ROASTED DUCK BREAST GF/DF 45
w date labneh, blackberry gastrique, baby beetroot, lemon myrtle
BEEF TENDERLOIN AL FUNGHI 44
w parsnip puree, micro parsley & pangrattato
SIDES
CRISPY POTATOES GF/DF 14
w confit eschalot
FRENCH FRIES GF/DF 12
with vegan chive aioli
AUTUMN CITRUS SALAD GF/DF 14
w green chilli & ginger salsa
CHARRED BROCCOLINI V* 14
w puffed quinoa & miso
ROASTED CARROTS GF 14
w feta, truffle vinaigrette
DESSERT
HAZELNUT CHOCOLATE FONDANT GF 22
w salted butterscotch, roasted nuts & pear sorbet
STICKY DATE PUDDING 18
w vanilla chantilly cream, sticky date sauce, roasted macadamia & vanilla ice cream
PEACHES ‘N’ CREAM GF 12
w almond and honeycomb
HOMEMADE SORBET & GELATO GF / V 14
3 scoop w chocolate soil (add a scoop +4)