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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
RAW
Kingfish sashimi, dashi & sesame dressing, crème fraiche, grape, jalapeno shiso 29
Caviar MP
Sydney Rock or Pacific Oysters, mignonette
½ Dozen 32 Dozen 61
Classic Steak Tartare, quail egg, white anchovy, shallots, Dijon mustard, capers and cornichons
Entree 36 Main 51
ENTRÉES
Buffalo stracciatella, pea mousse, buckwheat, pickled baby figs, crispy bread. 28
Pan roasted W.A. scallops, broccoli & wasabi, Jamón ibérico, dashi butter. 38
Chicken liver parfait, pear and eschalot relish, grilled sourdough. 31
MAINS
Pan-fried potato gnocchi, corn, asparagus, zucchini, peas, parmesan & lemon thyme. Entree 31 Main 41
Steamed Blue eye trevella, French peas, pancetta, confit fennel, Noily Prat emulsion, elderflower dressing. 51
Aquna Murray cod, À là meunière, capers puree, grilled fioretto, fish jus. 56
Yarramundi Lamb rump, flageolet, cannellini beans, swiss chard, green olive persillade, harissa jus. 55
Riverine beef fillet, black barley risotto, parsnip puree, chestnut, celeriac ribbon, preserved lemon, Madeira Jus 59
AMG grass fed Sirloin, pumpkin puree, grilled witlof & eschallot jus. 53
GRILL
All grill steaks include Andrean roasted potato with duck fat, truffle salsa, and choice of sauce.
Wagyu Sirloin 200g, Rangers Valley, MB5+. 81
Rib-eye, 400g, Southern Range, Grass fed, MB4. 93
TO SHARE
All grill steaks include Andrean roasted potato with duck fat, truffle salsa, and choice of sauce.
Whole Coral Trout, Nduja XO, Chinese broccoli. 173
T-bone, 1kg, Jack’s Creek. 155
Rib eye, 1kg, Jack’s Creek. 188
