to start

house baked bread for two — 8

with cultured French butter, gin salt

half dozen Sydney rock oysters — 28

with house made red wine vinegar mignonette

entreé

soup du jour — 16

duck liver parfait — 19

with pickles, chutney, brioche

grilled stonefruits — 22

with buffalo mozzarella, fennel, candied walnuts, basil

pan seared scallops — 24

with cauliflower, salsa agrodolce

smoked trout rillette — 23

with fried capers, dill pickle, fennel, red onion

saffron risotto — 22

with semi dried tomato, baby octopus, olive

main

prawn, fresh linguini — 38

with chilli, garlic, butter

salmon — 37

with miso, corn, asparagus, sauce vierge

market fish — 38

with pepperonata, broad beans, lemon

duck a l'orange — 41

with lyonnaise potatoes, broccolini, carrot, roasted walnuts

lamb rump, caponata — 39

with parsley relish, fried greens, basil

crispy pork belly — 38

with kohlrabi remoulade, salsa verde, broccolini

pan fried spatchcock — 37

with roast potato, feta, mint, cherry tomato, thyme jus

180g eye fillet — 39

250g eye fillet — 45

300g scotch fillet — 43

400g ribeye cutlet — 55

800g MB4+ sirloin on the bone — 120

sides

pomme frites — 9

mixed leaves, house dressing — 9

paris mash — 10

pea, feta, mint — 11

with pomegranate molasses

grilled asparagus, bearnaise — 12

pan fried seasonal greens — 12

with garlic oil

dessert

chocolate fondant — 18

with salted caramel and macadamia gelato

vanilla bean brulee — 17

with berries, cherries, pistachio biscotti

burnt basque cheesecake — 18

with passionfruit, crumble

torched lemon meringue — 18

with raspberries, chantilly

trio of cheese selection for two — 32

dessert cocktails

salted caramel espresso martini — 20

aztec chocolate old fashioned — 24

with macadamia & salted caramel ice cream

toblerone — 20