À la carte

The Menu

*Available:  Tuesday to Thursday – All Day
Friday & Saturday –  Lunch & 17:30 to 18:30

Entrée

  • Shared Chef’s Plate 

    $30

  • PEPPER CRUSTED VENISON, SMOKED MUSHROOM, CELERIAC & HORSERADISH

    $22

  • CURED MONK-FISH, MANGO, CORIANDER, SQUID INK CRACKER, SESAME AND POTATO SALAD

    $22

  • CHARRED ASPARAGUS, LEMON RICOTTA, CONFIT POTATOES, SALTED RHUBARB, ORANGE, ORANGE BALSAMIC

    $22

  • Housemade Bread, Smoked & Truffled Butter

    $9.50

Mains

  • LEMON RISOTTO, CHARRED AND PICKLED LEEK, PEAS, THYME, CAPERS

    $34

  • SOUS VIDE DUCK BREAST, BLUE CHEESE, PEAR, WALNUT

    $48

  • MARINATED LAMB, CURRIED BEETROOT, CANDIED BABY BEETROOT GARLIC & TAHINI

    $44

  • HOUSEMADE RICOTTA GNOCCHI, BASIL, BALSAMIC, TOMATO

    $38

Desserts

  • JAGGERY MERINGUE, KULFI, PISTACHIO, MANGO AND PINEAPPLE

    $20

  • WHITE CHOCOLATE PANACOTTA, STRAWBERRY & ELDERFLOWER GEL, MACADAMIA, VANILLA & PEPPER SPONGE, ROAST WHITE CHOCOLATE, MACERATED STRAWBERRY

    $22

  • Ice Cream (Please Check With Your Waitstaff)

    $15

  • Shared Cheese Platter (For Two)

    $30

Sides

  • Duck Fat Potatoes

    $15

  • Cauliflower

    $15

  • Seasonal Salad

    $15
✻

*Available:  Tuesday to Thursday – All Day
Friday & Saturday –  Lunch & 17:30 to 18:30

Book a Table

Terms & Conditions