• à la carte

à la carte

To Start

Charcuterie board

Salami, marinated vegetables, dips and cheeses, with grissini

Garlic bread

Lightly toasted

Freshly baked pretzel

Served with wakame infused pepe saya butter


Rosemary, potato and Parmesan flatbread, extra virgin olive oil


Salmon Tartare (GF on request)

Linseed lavosh, salt roasted beetroot, horseradish

Heirloom tomato (V)(GF)

Watermelon, sherry vinegar, goat feta

Housemade gnocchi (V)

Porcini cream, wild baby rocket, shaved parmesan

Prawn spaghetti

Chilli, garlic, broccolini and extra virgin olive oil, topped with lemon zest

Full blood wagyu carpaccio (GF on request)

Quail egg, black and white garlic

From the chargrill

Atlantic salmon

Huon Aquaculture’ Tas 200g 45/100g

Wagyu flank steak

Master kobe pure blood’ NSW 250g


Greenham natural beef pasture fed’ Tas 400g

Beef tenderloin

Riverine grain fed”vic 200g 47/100g

Main Course

Flat Iron chicken breast (GF)

250g chicken breast, with potato and leek terrine, white wine cream

Lamb rack (GF)

Green herb risotto, pea tendrils

Duck breast (GF

Pan roasted duck breast, potato rosti, confit pearl onion and morels

Pan seared snapper fillets

Orzo pasta, fennel, baby capers and tomato

King mushroom “scallops” (vegan) (GF)

Smashed peas, quinoa, preserved lemon dressing

To share

Cape grim tas pasture fed, average 900g

Infused with Jack Daniels, and dry aged minimum 4 week, black garlic and rosemary smashed kiflers


Popcorn cheesecake

Salted caramel sauce

Bombe Alaska

Double chocolate

Passionfruit crème brulee

Macadamia shortbread

Pear and apple crumble

Vanilla bean ice cream

Ice cream and sorbet selection

Three scoops, meringue rubble

Artisan cheese board

Selection of 3 curated cheeses, served with lavosh, muscatels and kumera paste

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