Lunch & Dinner


 

TASTES

Sonoma sourdough, chive butter   9

Marinated olives   9 

Calamari fritti, black garlic mayo   16

Eggplant croquettes, yoghurt, mint (v)   14

 

 

ENTREES

Sydney rock oysters, green apple, white balsamic   4ea

Kingfish crudo, jalapeño, lime, kohlrabi (gf)   20

Burrata, beetroot, balsamic, sultanas (v)   21

Chicken liver pâté, port, cornichons, eschallots   20

Cauliflower, smoked cheddar, macadamia, pomegranate (v, gf)   19

Grilled split king prawns, salmoriglio, anchovy crumbs   24

Roast pork tenderloin, zucchini, onion jam, mustard leaves (gf)   22

 

MAINS

Grilled cabbage, potato vinaigrette, tarragon, beans (v, gf)   26

Tagliolini, wild mushroom, carrot emulsion, black truffle (v)   28

Fish & chips, tartare sauce, lemon   28

Catch of the day, lime, olives, capers, tomato (gf)   MP

Corn fed chicken breast, red capsicum, broccolini (gf)  32

Rangers Valley Wagyu bavette, cavolo nero, horseradish (gf)   42

Braised lamb shoulder, kale, roast potatoes (serves two)   78

 

SIDES

Roast potatoes, rosemary, garlic 9

Rocket, pecorino, almond flakes   9

Steamed greens   9

Chips   9

 

DESSERTS

Tiramisu profiteroles   15

Coconut mousse, lime, sour cherry (gf)   15

Apple, raisin, marzipan tart, vanilla custard   15

Spiced poached pears, chocolate crémeux, coriander seed shortbread   15

Cheese plate, 2 or 3 cheeses, house condiments   24/32

 

(v) vegetarian (gf) gluten free