Oysters Natural with Salted Chilli Mignonette 5ea
Oysters Roasted with Chicken Sauce 5.5ea
Charcuterie Selection, Pickles 16
Pigs Head Terrine 16
House Feta with Broad Beans and Pistachio 16
Beetroot, Fromage Frais and Dill 16
Southern Calamari with Garlic Butter 16
Grilled Prawns and Cumin Mayonnaise 22
Raw Fish with Horseradish 19
Anchovy and Kefir Butter on Sourdough 14

On Toast ­—

Mussels, White Wine and Tarragon 12
Duck Liver Patè and Caramelised Onions 14
Yelloweye Mullet and Caper Spread 17
Smoked ‘Nduja and Pippies 16
Beef Rump Tartare with Anchovy Sauce 17
Crab on Rye 28

Fettucine with Wilted Greens and Chilli 19
Cavatelli with Peas, Asparagus and Jamòn 23
Pork Sausage, Sage and Spelt Noodles 24

Lamb Forequarter Chop with Chimichurri 28
Rock Flathead, Beurre Blanc and Herbs 29
Wood Grilled Duck Breast with Aged Balsamic 32
Grass Fed Scotch Fillet 200g, 36 months old, Aged 30 Days 42
Wagyu Denver Chuck 160g, MS9+, Aged 25 days 55

Roast Broccoli and Parmesan 11
Pumpkin, Whey Butter and Soured Cream 12
Braised Greens, Fried Egg 13
Burnt Eggplant with Basil Pesto 14
Chopped Salad with Pork Crackling 16

Chef’s Shared Menu (min 4) 75pp