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
Russian Oscietra Grand Res
10g 95
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
King crab omelette, enoki mushroom, herbs, miso mustard broth 34
MAINS
Pan-fried potato gnocchi, corn,asparagus, zucchini, peas, parmesan & lemon thyme (V) 39
Roasted Snapper, crushed sweet potatoes, zucchini, summer salad and coconut bisque (GF) 49
Riverina fillet 200 gm, onion cream, grilled broccolini, white asparagus, Romano bean, pepper relish and Madeira jus (GF) 57
Jacob’s Creek Black Angus hanger 220g mixed beans, eschalot sauce 52
Tasmanian pasture raised lamb backstrap, zucchini caviar, confit capsicum, tapenade and panisse 54
OFF THE GRILL
Ranger Valley 200g Wagyu Sirloin MBS 7+ béarnaise or madeira jus 79
Southern Rangers 250g grain fed Scotch fillet MBS 4+ béarnaise or madeira jus 59
