Simplicity and elegance are key when it comes to our food, with an emphasis on fresh local & seasonal produce, our menu offers an array of creative brasserie style dishes.
Please note a la carte orders require a minimum spend of $50pp
CAVIAR | OYSTERS | RAW
Kingfish sashimi, dashi & sesame dressing, crème fraiche, grape, jalapeno shiso 29
Caviar MP
Sydney Rock or Pacific Oysters, mignonette
½ Dozen 29 Dozen 53
Focaccia, lemon myrtle olive oil & dukkha
3pp
ENTRÉES
Burrata, Watermelon gazpacho, heirloom tomato, olive and almond. (V) 27
Chicken liver parfait, pear and eschalot relish, grilled sourdough. (NF) 29
Grilled split prawns, dashi, chilli & garlic butter, lime 37
MAINS
Pan-fried potato gnocchi, corn, asparagus, zucchini, peas, parmesan & lemon thyme (V) 39
Steamed blue eye cod, French peas, confit fennel, vermouth emulsion, elderflower and mint (GF) 49
Riverina fillet 200g onion cream, Yellow zucchini, Romano beans, baby corn, pepper relish and Madeira jus (GF) 57
Jacob’s Creek Black Angus hanger 220g, mixed beans, eschalot sauce 52
Southern Rangers 250g grass fed Scotch fillet MBS 4+, potato gratin, pea tendrils and béarnaise sauce 62
Tasmanian pasture raised lamb backstrap, marinated eggplant, puffed grain and pistachio tabouli, perilla leaves and lamb jus (DF) 54
