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Menu Black Fire

  • à la carte

à la carte

First

House bread (pp)
$5

Cold press extra virgin Dionysus robust, cultured butter

Manzanilla olives
$12

Ortiz anchovies, boquerones and sliced ciabatta

Narooma NSW rock oysters (each)
$4

Fresh large shucked Narooma NSW rock oysters, Natural or with aged balsamic and extra virgin

Smoked mussels (pp)
$6

Manuka wood smokehouse, bruschetta on a house sourdough croute

Pan fried panzarotto (each)
$6

Semolina flour turnover with roasted beetroot, goat cheese and walnuts, pounded pesto

Piquillo roasted baby peppers (each)
$6

Stuffed with QLD mud crab meat and Carpentaria prawns cutlets, romesco

Cured

Charcuteries board 120g
$26
Jamón ibérico de bellota "pata negra" 50g
$26
Prosciutto san daniele 50g
$22

Cured 24 months

Artisanal air dried wagyu beef bresaola mb9 50g
$24

Sides

Taroz of yellow potatoes mashed, sautéed onions and green beans
$9
Organic carrots and charcoal pumpkin, basil pesto
$9
Wood fire roasted potatoes, rosemary and thyme infused
$9
Grilled mixed mushrooms sautéed in extra virgin
$9
Alubias white beans, chorizo and chilli "soffrito"
$9

Second

Fava bean fritters
$22

Poached free range egg, goat curd, salmorejo and salted spicy chickpeas

Rotolo
$25

Of fresh ricotta cheese and charcoal pumpkin, pine nuts and basil pesto, burnt butter tomato and herbs gremolata

Ravioli
$29

Stuffed with mascarpone and Alaskan crab meat, scampi bisque

Handcut "matlagliati" pasta
$27

Braised lamb in balsamic sauce, pecorino sheep cheese and gremolata

Arroz caldoso (pp)
$31

King prawns with saffron and pimenton

Meats

Slow roasted wagyu skirt steak
$29

300g, marbled 7+

Grilled angus rib eye on the bone
$39

400g

Grilled angus fillet tenderloin
$36

250g

Grilled wagyu rump cap
$35

250g, marbled 9

Slow roasted angus short ribs cut across
$28

400g

Prices and dishes may change.
These prices do not include offers.

Cannot be reserved on TheFork
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