À la carte

The Menu

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

Entrée

  • SHARED CHEF’S PLATE (FOR TWO)

    30

  • SELECTION OF DRY AGED SALAMI, FRISELLA, TOMATO WATER

    20

  • MORETON BAY BUG, MISO BROTH, MUSSLE, CLAMS, KATSUBUSHI

    27

  • SCALLOPS, FENNEL, LICORICE, FLYING FISH ROE, YUZU GEL, SWEET PEA RICE CHIPS

    22

  • HOUSE-MADE BREAD, FLAVOURED BUTTER

    9.50

Main

  • BEER RISOTTO, KANGAROO SAUSAGE, ROSEMARY DUST

    34

  • ROVATO STYLE BRAISED BEEF OYSTER BLADE, CARDAMON CARROTS, VEGETABLE EMULSION

    43

  • DUCK BREAST WITH MANUKA HONEY, TACO FILLED WITH PULLED DUCK LEG, DUCK LIVER PATE WITH STRAWBERRY GUM & PORT GEL, DUCK TIKKA MASALA

    45

Side

  • HOUSE-MADE POTATO CROQUETTES

    15

  • SEASONAL SALAD

    15

Dessert

  • TRIFLE, ALMOND SPONGE, SEASONAL JAM, LEMON MYRTLE CHANTILLY, SEASONAL FRUIT, UMESHU PLUM WINE

    15

  • ESPRESSO CARAMEL, WHISKY SACHER TORTE, HAZELNUT SEMIFREDDO, 75% CHOCOLATE, CARAMEL SAUCE, MACADAMIA WOOD SMOKE

    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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