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Gordal olives (v)
$30
Crispy potato terrine and garlic emulsion (v)
$80
Slow cooked beef croquettes with mustard and pickles
$80
Anchovy and nduja on focaccia toast
$88
Truffle pudding with stout and Corra Linn cheese (v)
$100
Leeks with romesco sauce andĀ grapes (v)
$110
Seabass ceviche with burnt lemon and chilli
$150
Three yellow chicken raviolo with glazed maitaki mushrooms
$155
Grilled cuttlefish XO with fennel and crispy shallots
$160
Tartare of beef fillet on dripping hashbrowns
$180
Jerusalem artichokes with smoked shallots and pickled pears (v)
$130
Fish burger with tartare sauce and pickles
$160
14 Day dry aged duck breast with ruby plum
$270
Yellowtail seabream with a salsa of charred piquillo peppers
$300
Iberico pork chop, cider and sage cabbages, joselito chorizo and apple sauce
$360
Creme brulee with vanilla cream (v)
$100
Choux bun with vanilla cream and salted caramel (v)
$100
(v) : vegetarian
+10% service fee
Unlimited STILL/SPARKLING water per person
$30
Cutting Fee per cake:
$150
Corkage Fee per 750ml bottle:
$500