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

Spring leaf salad w pear, fennel, orange, lemon ricotta, pistachio pesto, w prosciutto *25

Spicy Sicilian Tuna Tartare w yellow tomato gazpacho, cucumber, capers. shallots & crisps 26*

South Australian Mussels, chili, tomato, sourdough 22/40

Seared Scallops w caramelised celeriac puree, apple & basil waldorf salad. spiced walnuts 27

Buratta w roasted matbutcha-tomato, watercress, slightly seasoned raw zucchini, peas, herbs & olive crumb 26

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

Fresh line caught Pink Snapper w caponata, pine nuts, fresh rocket, parmesan & rocket & tomato broth 45

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

Roasted Handmade Gnocchi
w garlic & parmesan, charred lemon broccolini, black pepper chickpeas, pumpkin, goats cheese & pine nuts 36

Brazed lamb shoulder glazed in jus w dutch carrots, white turnips, broad beans, peas, roast garlic, and baby onions 42    add paris mash +6

Pinnacle Rib-eye MB+2 400g
w swiss brown mushroom, watercress, baby herb salad & jus 69

Wagyu Rump 200G MB+4  w brussels sprouts, Jerusalem artichoke ragout, onion jam & mustard jus 45

DESSERTS

Hazelnut Chocolate Fondant, salted butterscotch & pear sorbet gf 20

Pear tarte tatin w caramel, served with a silky cinnamon ice cream (for two) 28

Affogato, frangelico, espresso w vanilla ice cream 22

Strawberry, pear & rhubarb crumble w vanilla ice cream 17

Homemade Sorbet, Gelato with Chocolate soil (three scoops) 16