TO START

Tempura eggplant, burnt honey, sesame / 8

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

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

Fish finger sandwich, gribiche, kale / 10 

Whilamena hot smoked trout, pickle, roe, tapioca / 12

Kelp fried chicken, fermented chilli oil / 12

Stracciatella di bufala, roasted squash, basil / 14

Hiramasa Kingfish, black garlic, radish, ponzu / 18

Wagyu beef tartare, wood roasted fig, mushroom, crispy potato skins / 16

 

MEAT / FISH / VEGETABLES

Gnocchi pan fried, parsnip cream, roasted mushrooms, goats curd / 27

Cone Bay Barramundi, white bean skordalia, mussels, tomato / 34

Inka roasted whole fish, burnt butter, lemon, capers / MP 

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

Flinders Island lamb rump, salted sheep's milk yogurt, pumpkin / 32

Flat iron steak, roasted onion, cavolo nero / 29

Salt crusted dry-aged rib eye (500g), red wine jus, salsa verde  / 52

 

SIDES


Fennel, soured shallots, apple, pecorino / 12

Charred corn, soured shallots, chive, cultured cream / 12

Heirloom baby carrots, burnt honey, rosemary/ 13

Roasted broccoli, chilli romesco, black garlic / 11

Shoestring fries, aioli / 9