Oysters Natural with Salted Chilli Mignonette 5ea
House Made Charcuterie Selection 16/28
Broad Beans, Pistachio, Fromage Frais and Mint 16
Southern Calamari with Garlic Butter 16
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
Smoked Fish and Caper Spread 17
Beef Rump Tartare with Anchovy Sauce 17

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

Lamb Forequarter Chop with Chimichurri 28
Bruce’s Fish, Beurre Blanc and Herbs 29
Wood Grilled Duck with Aged Balsamic 30
O’Connor’s Grass Fed Scotch Fillet 42
David Blackmore’s Wagyu Denver Chuck 55

Roast Broccoli, Chilli 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

Sweets —

Vanilla Soft Serve with Smoked Caramel 12
Ginger Pudding with Lemon Curd Ice Cream 19
Chocolate Mousse, Hazelnut Praline and Coffee Ice Cream 19
Coconut and Passionfruit Splice 19

Chef’s Shared Menu (min 4) 75pp