Entrées

Freshly shucked Sydney Rock Oysters, granny smith apple & verjuice

4ea

Cured meats, house pickles & rye sourdough

24

Cured Petuna ocean trout, pickled cucumber & smoked roe

20

Moreton Bay bug, confit fennel, lemon butter & brioche

26

Grilled eggplant, tomato, garlic & cashews

18

Kinkawooka mussels, karkalla, fermented kipflers & parsley

19

Jurassic quail, charred corn & chilli

28

Mains

Goldband snapper, sugar loaf cabbage & brown butter

36

Muscovy duck breast, smoked beetroot & radicchio

38

Crack Willow Farm pork chop, brussels sprouts, hazelnuts & pears

42

Roast lamb, pencil leeks, turnips & romesco

38

Braised Moorlands lamb shoulder (for two), kohlrabi, chili & cheese curd

62

Rangers Valley Black Onyx beef, confit mushroom & sauce bordelaise – bavette – 180 gr or dry aged rib eye – 400gr

38/62

Sides

Grilled Freemans Reach broccoli, almond gazpacho & salted egg yolk

9

Pitt Town cos lettuce, roast capsicum, kalamata crisps & white anchovies

12

Crispy sebago potatoes, smoked paprika & rosemary

10

Baked dutch crème potato mash

12

Dessert

Rhubarb sorbet, Meredith sheep’s yoghurt & finger lime

18

Werribee chestnut cream, dark chocolate & caramel sheets

19

Spiced Sheperton quince tarte tatin

22

Selection of three Australian cheeses

24

May 2017

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