summer menu (january '26')

 

tamari roasted almonds - 8

local olives marinated in sweet balsamic and oregano - 10

whipped mascarpone, honey, oregano + garlic, lost loaf sourdough - 24

fennel, shallot, saffron and parmesan arancini - 12ea

baked scallop, n’djua, nori butter, soubise - 14ea

pommes anna, raw prawn, aleppo pepper, honey - 14ea

citrus cured kingfish tarator, candied walnuts, tahini - 16ea

charred octopus 'toastie' rouille, asparagus, candied lemon - 16ea

 

baby burrata, pear, hazelnut, radicchio, burnt orange - 32

salumi plate, prosciutto, cacciatore, capocollo - 32

duck + cotechini terrine, preserved apricots, fennel crostini - 30

 

house made spinach rigatoni, tomato sugo, chilli, pork + fennel - 46

grilled swordfish, garlic butter potatoes, salsa verde - 49.5

350g chargrilled riverine porterhouse, red harissa, jus de roti - 59

1kg chargrilled riverine t-bone, sides and accompaniments - 160

 

butter lettuce, fennel, vinaigrette - 18

shoestring fries, spicy tomato aioli - 16

      

'splice' coconut sorbet, lemon sabayon, kaffir lime - 18

pink pepper + pistachio semifreddo, roasted strawberries - 18

woombye triple cream brie, honey figs - 18

 

 

* while we do our best to cater for everyone, we may not be able to accommodate all dietary requirements.  

* please note, for all groups of 8+ are required to be on our $85pp shared set menu.