À la carte

The Menu

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

Entrée

  • SHARED CHEF’S PLATE (FOR TWO)

    40

  • SMOKED VENISON TARTARE, EGG YOLK PEPPER BERRY MARINATED, HOME MADE RYE CRACKER, CAPSICUM AND STRAWBERRY COULIS

    20

  • MORETON BAY BUG, KATAIFI PASTRY, SAGE, GUANCIALE, CREAMY LEEK, BISQUE

    27

  • MARINATED BARRAMUNDI, PICKLED SOFRITO, MUNTIRE BERRY, BEETROOT AND STRAWBERRY GUM ESPUMA

    22

  • HOUSE-MADE BREAD, FLAVOURED BUTTER

    9.50

Main

  • POTATO AND PUMPKIN GNOCCHI, PULLED CONFIT DUCK MARYLAND, HORSERADISH AND PARSNIP

    37

  • ROASTED BEEF TRI TIP, CHESTNUT, APPLE, POMEGRANATE, PICKLED ONION, PARMIGIANO CRISP

    40

  • CHARCOAL ROASTED LAMB RUMP, GREEN ANTS MARMALADE, MACADAMIA FOAM, NATIVE BUSH DUKKAH

    43

Side

  • HOUSE-MADE POTATO CROQUETTES

    15

  • SEASONAL SALAD

    15

Dessert

  • White Chocolate Mousse, tonka bean biscuit, passionfruit, orange, cacao glaze

    15

  • CHEESECAKE BAVAROISE, PURPLE YAM, GRAHAM CRACKER TUILE WITH DOLCE DE LECHE

    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

Book a Table

Terms & Conditions