Charcuterie Selection 16/28
Heirloom Tomatoes, Peach and Fromage Frais 16
Southern Calamari with Garlic Butter 16
Raw Fish with Horseradish and Bottarga 19
Anchovy and Kefir Butter on Sourdough 14

On Toast ­—

Cucumber, Aioli and Seeds 12
Mussels, White Wine and Tarragon 12
Duck Liver Patè and Caramelised Onions 14
Smoked Fish and Caper Spread 17
Beef Rump Tartare with Anchovy Sauce 17

Linguine Puttanesca 21
Pork Sausage, Sage and Spelt Noodles 24

Wood Fire Grilled Lamb with Chimichurri 28
Grilled Fish, Beurre Blanc and Herbs 29
Cape Grim Grass Fed Scotch Fillet 42
David Blackmore’s Wagyu Denver Chuck 55

Roast Broccoli, Chilli and Parmesan 11
Grilled Zucchini, Tarragon and Olive 12
Pumpkin, Whey Butter and Soured Cream 12
Burnt Eggplant with Basil Pesto 14
Corn on the Cob with Ginger Butter 12
Tomato, Cucumber and Sumac Salad 10
Ramarro Leaf Salad 9

Sweets —

Hazelnut Soft Serve 12
Peach and Berry Crumble with Bay Leaf Ice Cream 17
Vanilla Crème Brûlée with Raspberries 17

Chef’s Shared Menu (min 4) 65pp