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