3 course / 2 Courses
$79/$69pp Monday to Thursday
$89/$79pp Friday to Saturday
À La Carte Available on Request
Sourdough with picual olive oil ea 3.5
Foccacia with rosemary and sea salt ea 7
Potato rosti, sour cream, TAS salmon roe and chives ea 7.5
Sydney Rock oyster with golden shallot dressing ea 6.5
Starters
Ulladulla Yellowfin Tuna Crudo, citrus, white soy and fingerlime dressing
Buratta with fennel three-ways; jam, pickled and raw
Black Opal Steak Tartare, cornichons, gherkins, black garlic, confit yolk, crisps
Chicken Liver Paté with onion jam and grilled bread
QLD King Prawns, burnt butter, curry leaves (3 pieces) **supplement $10
Mains
Lumache, slow-braised pork ragu, parmesan, basil
Potato Gnocchi, burned butter, green peppercorn, pumpkin puree, fried sage, hazelnuts
NT Barramundi en papillote, SA pippies, ndjua butter, cherry tomatoes
Australian waygu rump cap MB4+ blackbean pepper sauce **supplement $10
Sides
Hand cut chips or Fries 12
Leaf salad golden shallot dressing 12
Seasonal greens with EVOO lemon 12
Desserts
Amaretto soaked prunes dipped in dark chocolate 4
Burnt Alaska with gingerbread ice cream
Chocolate mousse, brandy butterscotch sauce and chantilly cream
Cheese, fresh fruit, lavosh and jam
A la carte always available.
Groups of 6 or more a 10% service charge applies.
A surcharge of 15% applies on Public Holidays.
Items and prices are subject to change without prior notice.
