order pick up or takeaway here! 

STARTERS

WARM MARINATED OLIVES  9

    HOMEMADE FOCACCIA W OLIVES   16
3 slices with leek ash butter or with olive oil zaatar – add extra 3 slice +6

    CREAMED ALMONDS V/GF 18
w pickled beetroot, black sesame, zaatar, fresh dill & seeded sourdough

ENTREES

 ROASTED CAULIFLOWER   26/42
w shawarma spices, almonds, currants, sage brown butter

  KINGFISH CRUDO 32
w a strawberry & cucumber salsa

TUNA CEVICHE  30
superior grade tuna served on goats curd with
cucumber, micro coriander, chilli, pickled onion
add 3 slice house-made focaccia +6

 SOUTH AUSTRALIAN MUSSELS  28
w tomato, chili and house-made focaccia

TRADITIONAL FRENCH BEEF TARTARE GF/DF 28
w potato straw

 HAND-TIED BURRATA  29
with a ricotta pesto, confit hierloom tomatoes & baby herbs
add 3 slices focaccia +6

 MAIN

FISH PIE * 55
snapper with leek, truffle oil & a side of paris mash (allow 35mins cooking time)

PAN SEARED SNAPPER GF  49
w beurre blanc, creamy risotto, green peeas, roasted tomatoes, micro herbs lemon zest

SQUID INK PASTA   47
w spanner crab, semi-sundried tomato, chilli, saffron

GOATS CHEESE POTATO GNOCCHI 40
w basill pesto, roasted capsicum, broccolini, sugar snap peas and toasted pine nuts

MIILLY HILL LAMB RUMP 200G GF/DF  49
a tender and succulent lamb rump, with a pistachio & herb crust, with a beetroot puree,
confit shallots and jus

CHICKEN A LA MONTE GF  42
crispy on the outside, tender and juicy on the inside served on a cannellini
bean puree with a capers & sultana, lemon butter sauce

BEEF TENDERLOIN AL FUNGHI 200g 52
w a silk smooth parsnip puree, mushrooms, micro parsley & pangrattato

 SIDES

  CRISPY POTATOES GF/DF  15
w burnt rosemary aioli

  FRENCH FRIES GF/DF  14
with vegan chive aioli

SHAVED CABBAGE SALAD GF/DF  15
w apple & hazelnut dressing

GRILLED BROCCOLINI V*  17
w romesco, pine nuts

ROASTED CARROTS GF  15
w date jam, tahini & dukkah

DESSERT

HAZELNUT CHOCOLATE FONDANT GF  24
w salted butterscotch, roasted nuts & pear sorbet

   STICKY TOFFEE PUDDING   22
w vanilla chantilly cream, sticky date sauce, roasted macadamia & vanilla ice cream

HOUSE-MADE GELATO & SORBET  16
with chocolate soil & lemon balm