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)