Menu
Written each week, cooked simply.
A sample of how we cook. Dishes move with the season and the market, so what you find on the night may read a little differently.
Snacks
- Sydney rock oysters6 ea
finger lime, shallot vinegar
- House focaccia12
cultured butter, sea salt
- Olives & almonds10
warmed, orange zest
- Kingfish crudo28
green apple, fennel, olive oil
Entrée
- Grilled zucchini24
stracciatella, basil, lemon
- Prawn toast26
XO butter, chives
- Charred leeks22
burnt butter, hazelnut
Main
- Market fish46
brown butter, capers, lemon
- Lamb shoulder52
slow roasted, anchovy, rosemary
- Dry-aged sirloin94
for two, bone marrow jus
- Roast chicken44
bread sauce, wild greens
Sides
- Seasonal vegetables16
from the market that morning
- Leaf salad14
sherry vinaigrette
- Potatoes15
duck fat, thyme
Dessert
- Burnt honey semifreddo18
toasted almond
- Chocolate tart18
crème fraîche, sea salt
- Cheese16
one, two or three · from 16
Wine by the glass
- Pét-nat, Adelaide Hills16
chenin, cloudy, bright
- Skin contact, Riverland17
apricot, texture
- Chilled gamay, Gippsland18
cherry, light
- Shiraz, Great Southern19
pepper, dark fruit
Prices are illustrative for this concept site. Please let us know about allergies when you book — the kitchen will happily work around them.