To highlight the best, locally sourced and sustainable produce, our menus are always changing.
To start
Mixed marinated olives (Mount Zero, Vic) 6
House pickles (Neighbourhood Farm, Qld 6
Cheddar beignets (Bay of Fires, Tas) 8
Moreton bay rock oyster, Jauma Grenache mignonette (Qld) 5ea
Pork and pepperberry salami (Saison Salumi, Qld) 12
—
Confit duck terrine, green bean chutney, horseradish 24
Raw scallop, raspberry, cucumber, horseradish 26
Cuttlefish, tomato, shiso 26
Green beans, white peach, noix de jambon 22
Mains
Ricotta and kale ‘rotolo rarebit’, eggplant, tomato 36
Coral trout, sweetcorn, zucchini, salsa verde 48
Squab, beetroot, fig, artichoke 60
Pork loin, spinach, shishito pepper 46
—
Duck fat chips 10
Green salad 10
Cheese
‘C2’ semi-hard raw cows milk cheese (Bruny Island, Tas) 14
‘Saint’ soft, yeast rind, cows milk cheese (Bruny Island, Tas) 14
‘Tin Tin’ buffalo milk washed rind (Kris Lloyd, S.A) 12
‘Capricorn’ soft goats milk cheese (Woodside, S.A) 12
Week 51 • January 2023
Mixed marinated olives (Mount Zero, Vic) 6
House pickles (Neighbourhood Farm, Qld 6
Cheddar beignets (Bay of Fires, Tas) 8
Moreton bay rock oyster, Jauma Grenache mignonette (Qld) 5ea
Pork and pepperberry salami (Saison Salumi, Qld) 12
—
Confit duck terrine, green bean chutney, horseradish 24
Raw scallop, raspberry, cucumber, horseradish 26
Cuttlefish, tomato, shiso 26
Green beans, white peach, noix de jambon 22
Mains
Ricotta and kale ‘rotolo rarebit’, eggplant, tomato 36
Coral trout, sweetcorn, zucchini, salsa verde 48
Squab, beetroot, fig, artichoke 60
Pork loin, spinach, shishito pepper 46
—
Duck fat chips 10
Green salad 10
Cheese
‘C2’ semi-hard raw cows milk cheese (Bruny Island, Tas) 14
‘Saint’ soft, yeast rind, cows milk cheese (Bruny Island, Tas) 14
‘Tin Tin’ buffalo milk washed rind (Kris Lloyd, S.A) 12
‘Capricorn’ soft goats milk cheese (Woodside, S.A) 12