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à la carte

To Start

Charcuterie board
$29

Salami, marinated vegetables, dips and cheeses, with grissini

Garlic bread
$9

Lightly toasted

Freshly baked pretzel
$6

Served with wakame infused pepe saya butter

Flatbread
$11

Rosemary, potato and Parmesan flatbread, extra virgin olive oil

Entrée

Salmon Tartare (GF on request)
$25

Linseed lavosh, salt roasted beetroot, horseradish

Heirloom tomato (V)(GF)
$19

Watermelon, sherry vinegar, goat feta

Housemade gnocchi (V)
$18

Porcini cream, wild baby rocket, shaved parmesan

Prawn spaghetti
$48

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

Full blood wagyu carpaccio (GF on request)
$24

Quail egg, black and white garlic

From the chargrill

Atlantic salmon
$27

Huon Aquaculture’ Tas 200g 45/100g

Wagyu flank steak
$48

Master kobe pure blood’ NSW 250g

T-Bone
$47

Greenham natural beef pasture fed’ Tas 400g

Beef tenderloin
$27

Riverine grain fed”vic 200g 47/100g

Main Course

Flat Iron chicken breast (GF)
$29

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

Lamb rack (GF)
$42

Green herb risotto, pea tendrils

Duck breast (GF
$48

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

Pan seared snapper fillets
$49

Orzo pasta, fennel, baby capers and tomato

King mushroom “scallops” (vegan) (GF)
$39

Smashed peas, quinoa, preserved lemon dressing

To share

Cape grim tas pasture fed, average 900g
$98

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

Dessert

Popcorn cheesecake
$17

Salted caramel sauce

Bombe Alaska
$16

Double chocolate

Passionfruit crème brulee
$17

Macadamia shortbread

Pear and apple crumble
$17

Vanilla bean ice cream

Ice cream and sorbet selection
$14

Three scoops, meringue rubble

Artisan cheese board
$27

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

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