spring menu (october '24')
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ninos prosciutto, fior di latte, truffle mushrooms, broadleaf rocket, garlic focaccia 33
whipped mascarpone, local honey, aleppo pepper, fried oregano and garlic focaccia 24
raw kingfish, creme fraiche, sweet roasted tomato, hazelnuts, lime 36
chargrilled occy, charred tomato, hummus, crispy peas, smoky paprika 42
long macaroni, fried broccoli, anchovy butter, sweet onions, pine nuts, herbs 34
spaghetti, ragu of tomato and beef rib, rosemary, pecorino 38
mafaldine, braised duck leg, swede sofrito, porcini, reggiano 42
grilled 400g porterhouse, black olive, jus de roti, mustard oil 58
chargrilled clare valley chicken, spring vegetables, warm lemon vinaigrette 46
pan fried barramundi, garlic + herb butter, parsnip velouté, lemon, wakame 45
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salad of iceberg, pickled zucchini, goat curd, clementine 18
fried potatoes, rosemary and garlic 16
semifreddo of pistachio and pink peppercorn, poached uraidla rhubarb 16
white chocolate mascarpone, coconut sorbet, lime 12
gorgonzola picante, honey figs, crispy fig and fennel bread 16