À la carte

The Menu

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

Entrée

  • SHARED CHEF’S PLATE (FOR TWO)

    30

  • MUSHROOMS CAPPUCCINO, ROSEMARY FOAM, MASCARPONE AND ONION FLAN, PARMESAN COOKIES

    18

  • MARINATED KING FISH, FENNEL AND ORANGE SALAD, OIL SAND, FLYING FISH ROE, SEAWEED

    22

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

    24

  • HOUSE-MADE BREAD, FLAVOURED BUTTER

    9.50

Main

  • PECORINO CHEESE RISOTTO, CAPSICUM COULIS, ANDUJA, CORIANDER SALSA VERDE (VEGETARIAN)

    34

  • QUAIL, RED WINE PEAR, GREEN CURRY BARLEY, ZUCCHINI TRIPOLATI, JUS

    45

  • BEEF CHEEK, POTATO CROQUETTE, EGGPLANT TARTARE, COCOA SAUCE, COCOA NIBS, PUMPKIN, ORANGE ZEST

    44

Side

  • DUCK FAT POTATOES

    15

  • HOUSE-MADE POTATO CROQUETTES

    17

  • SEASONAL SALAD

    15

Dessert

  • RHUBARB, LILLY PILLY, STRAWBERRY GUM, FINGERLIME, PUFF- PASTRY, CUSTARD

    18

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

    22
✻
*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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