TO START

Tempura eggplant, burnt honey, sesame / 7

Mooloolaba prawn, lobster aioli, fennel / 6ea

Cured Flinders Island wallaby, caramelised yoghurt, foliage / 4ea

Chermoula charred lamb ribs, sticky PX sauce, lime / 5ea

Stracciatella di bufala, fresh peas, mint, buckwheat / 14

Whipped Whilamena hot smoked trout, pickle, roe, tapioca / 15

Hiramasa Kingfish, black garlic, radish, ponzu / 18

Wagyu tartare, pickled mushroom, cured yolk, crispy potato skins / 16

 

MEAT / FISH / VEGETABLES

Heirloom tomatoes, pan fried gnocchi, persian feta, peas, soured peppers / 27

Cone Bay Barramundi, parsley, smoked mussels, feta, zucchini flowers / 36

Charred whole flounder. burnt butter, lemon / 45

Smoke roast half chicken, pineapple, chilli, burnt lime, labne / 29

Corn fed duck breast, charred greens, parsnip, blackberry / 36

Charcoal grilled flank steak (200g), béarnaise / 29

Salt crusted dry-aged rib eye (500g), lemon + Sth steak sauce / 52

 

SIDES


Black barley, charred corn, pepita, baked ricotta / 10

Fennel salad, soured shallots, apple, pecorino / 11

Heirloom baby carrots, burnt honey, rosemary/ 12

Roasted broccoli, chili romesco, black garlic / 11

Pickled cabbage almond gaspacho / 12

Shoestring fries / 9