Chef’s Selection - 3 Course Prix Fixe $75pp

Albany rock oysters, Jauma Grenache mignonette – 4.5ea
Saison small goods saucisson sec – 8
House pickles – 6
Raw scallop, XO, turnip cake – 8ea
Shishito peppers, roasted sesame dressing – 12
Duck liver parfait, plum jelly –  6

Yellowtail Kingfish crudo, mushroom dashi, mustard seed – 24
Veal tartare, cashew cream, nam jim jaew, thai basil – 24
Witlof salad, Ossau-lraty cheese, figs, candied pumpkin seeds – 20
Fremantle octopus, pickled eggplants, yoghurt, candied yuzu – 24

Bass Grouper with zucchini and basil veloute, borlotti beans – 48
Dry aged duck with sapphire grapes, maitake mushroom – 56
Berkshire pork loin with lentil stuffed peppers, peach – 52

Duck fat potatoes – 14
Vodka sauce pasta, Oaxaca cheese – 16
Neighbourhood Farm leaves, house dressing – 12

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Lunch

Set Menu $58PP

Add On Snacks
Albany rock oysters, Jauma Grenache mignonette – 4.5ea
Raw scallop, XO, turnip cake – 8ea
Saison saucisson sec – 8
House pickles – 6
Shishito peppers, roasted sesame dressing – 12
Duck liver parfait, plum jelly – 6

Shared Entrées
Bonito crudo, mushroom dashi, mustard seed
Veal tartare, cashew cream, nam jim jaew, thai basil
Witlof salad, Ossau-lraty cheese, figs, candied pumpkin seeds

Choice of Main
Bass Grouper with zucchini and basil veloute, borlotti beans
Berkshire pork loin with lentil stuffed peppers, peach
Confit duck leg with sapphire grapes, pickled eggplants

Dessert
Caramelised honey custard, rhubarb

Add Ons
Duck fat potatoes – 10
Neighbourhood Farm leaves, house dressing – 10
Vodka sauce pasta, Oaxaca cheese – 16


WEEK 158 • FEBRUARY 2025

Drinks Menu

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Private Dining
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