Menu
Sourdough with hojiblanca olive oil ea 3.5
Potato rosti, creme fraiche, salmon roe and chives ea 7.5
Sydney Rock oyster with golden shallot dressing ea 6.5
Starters
Yellowfin Tuna and Kingfish crudo with fingerlime dressing 28
Burrata, broad beans, fennel jam, blood orange, snow pea sprouts 24
Rangers Valley Angus tartare, chilli oil, black garlic, confit yolk and perilla 28
Chicken liver paté with onion jam and grilled bread 22
King Prawns, burnt butter with curry leaves and capers (3 pieces) 34
Mains
Ricotta gnocchi, cacio e pepe, manchego and sage 38
Roasted blue eye cod, lemon butter sauce with capers and sea blite 46
7 day dry aged roasted duck breast, charred cherries, grapes and jus 42
Pan fried pork cutlet, roasted rainbow chard, romesco, jus 42
Black Angus sirloin, chimmichurri and grilled lemon 54
Sides
Hand cut chips 12
Leaf salad golden shallot dressing 12
Seasonal greens with EVOO lemon 12
Heirloom tomatoes, basil, smoked almonds 14
Desserts
Amaretto soaked prunes dipped in dark chocolate 4
Burnt Alaska with gingerbread ice cream 16
Chocolate mousse, caramel cream and honeycomb 16
Tiramisu with mascarpone 16
Cheese, fresh fruit, lavosh and jam 18
Items and prices are subject to change without prior notice.
