Oysters with Salted Chilli Mignonette 5ea
Charred Ramarro Peppers with Aioli 9
Housemade 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 —
Mussels, White Wine and Tarragon 12
Figs, Pancetta and Fresh Curds 14
Duck Liver Patè and Pickled Cherries 14
Smoked Fish and Caper Spread 17
Beef Rump Tartare with Anchovy Sauce 17

Linguine Puttanesca 21
Pork Sausage, Sage and Spelt Noodles 24

Eggplant, Puttanesca Sauce and Parmesan 21
Grilled Fish, Roast Tomato Sauce and Herbs 29
Wood Fire Grilled Lamb Rump with Chimichurri 32
Bundarra Berkshire Pork with Sauerkraut 32
Wood Grilled Duck with Roasted Grapes 30
Cape Grim Grass Fed Scotch Fillet 42

Cucumbers, Horseradish Cream and Seeds 12
Ramarro Mixed Leaf Salad 9
Grilled Zucchini, Chilli and House Feta 12
Whey Scalloped Potatoes and Kefir Cream 12

Sweets —
Hazelnut Soft Serve 12
Meringue, Strawberry and Yoghurt 14
Rum Baba, Pineapple and Coconut 16
Vanilla Crème Brûlée with Raspberries 17

House Made Cheese with Fruit Toast 16

Chef’s Shared Menu (min 4) 72pp