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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

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