The menu

— food —

Modern dishes that capture the flavours of the season

Small Plates

— Fresh Oysters —

Individual or dozen, served with a pomegranate or dijon vinaigrette

— Lobster, Crab, and Prawn Roll —

1 per serve, on a toasted milk bun with crunchy baby cos lettuce (gfo)

— Field Mushroom Slider —

1 per serve, with a basil pesto, and shaved parmesan (v, gfo)

— Cheesy Rosti Bites —

Crunchy, cheesy potato bites, with a parmesan dust and lightly spiced mayo (gf)

— Lamb Croquettes —

3 per serve. with a curried yoghurt dip

— Prawn Taco —

1 per serve, soft corn tortilla with guac, pico di gallo and sour cream (gf)

- Buffalo Enoki Wings -

Hot buffalo enoki mushrooms, with a drizzle of sour cream (v)

SHARE PLATES

— Braised OX Cheek —

Served with a cauliflower and white pepper puree and sticky red wine reduction (gf)

— Miso-Glazed Barramundi —

With buttered leeks, carrot puree and spring onions

— Pinsa Pizza —

Topped with burrata and prosciutto, house made sugo, parmesan and basil oil (gfo, vo)

— Veal Milanese —

Tenderised and crumbed veal cutlets, served with a warm potato salad

— Cous Cous Salad —

Moghrabieh 'Giant Cous Cous' with garden peas, roasted Mediterranean vegetables, house made hummus and basil oil (vg, v)

+ add crumbled blue cheese

— Roasted Red Grape Salad —

Roasted red grape and macadamias with avocado, edamame beans and a zesty lime dressing

+ add crumbled blue cheese

Charcuterie

— Meat and Cheese Board —

Regular (serves 2) & Large (serves 4)

— Cheese Board —

Regular (serves 2) & Large (serves 4)

— Vegan Board —

Regular (serves 2) & Large (serves 4)

all served with bread, crackers, pickles olives, nuts and accompaniments (GFO)

On The Side

— Chat Potatos —

(v, vgo, gf)

— Sautéed Greens —

(v, gf)

— Garden Salad —

(v.gf, vg)

— Candied Nut Mix —

(v.gf)

— Marinated Olives —

(v.gf)

SWEET

— Mini Passionfruit Pavlova —

Soft meringue, chantilly cream, fresh berries and passionfruit (gf)

w / berry compot & vanilla ice cream - add extra doughnut $4ea

— zeppole —

Three italian fried doughnuts

w / berry compot & vanilla ice cream - add extra doughnut $4ea

— Tiramisu —

Mascapone cream, coffee soaked savioardi, dusted with cocoa powder

head chef Oliver Jebb

The menu

— food —

SWEET

Contact

hours

Running postman

wine bar