À la carte

The Menu

*Available:  Tuesday to Thursday for groups up to 5 guests*

Entrée

  • SHARED CHEF’S PLATE (FOR TWO)

    30

  • AUSTRALIAN SUSHI: KING FISH MARINATED IN TONKA BEAN, SWORDFISH TATAKI MARINATED IN MISO, PETUNIA OCEAN TROUT SMOKED IN SUMAC, EARL GREY SAUCE, CANDIED TOMATO

    22

  • DUCK TACO, SAVOY CABBAGE, BLUEBERRY, GUACAMOLE, THAI CHILLI SAUCE

    20

  • CHAR GRILLED OCTOPUS, VEGEMITE GLAZE, SWEET PEA AND LEEK SPUMA, POTATO CROQUETTE

    22

  • HOUSE-MADE BREAD, FLAVOURED BUTTER

    9.50

Main

  • ASPARAGUS RISOTTO, QUEENSLAND KING PRAWN, BISQUE, KATSUBUSHI

    34

  • SMOKED BEEF FLANK, GREEN BEANS, RASPBERRY AND ONION CHUTNEY

    45

  • LAMB SHOULDER, HERB CRUMB, APPLE MUSTARD, ZUCCHINI SCAPECE

    45

Side

  • HOUSE-MADE POTATO CROQUETTES

    15

  • SEASONAL SALAD

    15

Dessert

  • MANGO PAFAIT, COCONUT FOAM, ROASTED PINEAPPLE, LEMON MYRTLE MARSHMALLOW

  • RUM PANNACOTTA, ESPRESSO NAMA CHOCOLATE, HONEY SPONGE, MACARON, BANANA WHITE CHOCOLATE

  • CHEESE BOARD (per person)

    15
✻
*Available:  Tuesday to Thursday for groups up to 5 guests*

MENU IS SUBJECT TO CHANGE
a la carte booking is essential
 DIETARY REQUIREMENTS CANNOT BE CATERED FOR UNLESS ADVISED 48 HOURS PRIOR

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