To highlight the best, locally sourced and sustainable produce, our menus are always changing.

To start
House pickles (Neighbourhood Farm, Qld)    6
Cheddar beignets (Bay of Fires, Tas)    8
Wild kangaroo and anise myrtle salami (Saison Salumi, Qld)    12
Shishito peppers, sunflower miso    10
Raw scallop, turnip cake, XO    6ea

Cold roast veal, Bagna Càuda, horseradish    24
Cuttlefish, black rice, aioli    26
Ox heart tomato, bullhorn peppers, buratta    24
Sprouting cauliflower, goats curd, fig    22

Pine mushroom and leek tart    36
Coral trout, zucchini, pistou, cherry tomato    48
Duck, cabbage, greengage plum, jambon    52
Veal, bread sauce, daikon, shallot    50

Duck fat chips    10
Green salad    10

‘Sunrise’ semi-hard raw cows milk cheese (section 28, S.A)    14
‘Vigneron’ soft goats milk cheese (Woodside, S.A)    12

Week 60 • March 2023