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)