snacks/starters –
sydney rock oysters, salted chilli mignonette   5ea
wood fired roulette peppers & aioli   9
anchovy, kefir butter on sourdough   14
housemade charcuterie selection   16/28
heirloom tomatoes, peach & fresh curds   16
raw fish, horseradish & bottarga   19
wood fire grilled mixed seafood, garlic butter   24 

on toast ­-
figs, balsamic & fresh curds   14
yelloweye mullet, caper spread   14
mussels & tarragon butter   14
raw beef rump & anchovy cream   17 

vegetables –
ramarro farm mixed leaves, vinaigrette   9
cucumbers, horseradish cream & seeds   12
zucchini, chilli, mint & almonds   12
whey scalloped potatoes & kefir cream   12
eggplant, puttanesca & parmesan   19

fish/meat –
grilled fish, butter sauce & herbs   29
wood grilled duck & roasted grapes   30
bundarra berkshire pork & sauerkraut   32
roaring forties lamb rump & chimichurri   32

sweets –
hazelnut soft serve   12
meringue, peach & yoghurt   14
vanilla crème brûlée,  raspberries   17

chef’s shared menu (min 4)   72pp