TAPAS / SMALL PLATES

12Marinated olives, focaccia bread

16Padron peppers, extra virgin olive oil, chill, lemon salt

6eaFried zucchini blossoms, ricotta, roasted corn, sweet yellow pepper sauce

18School prawns, saffron garlic aioli

19Suckling pig croquettes, caramelised apple, sauce gribiche

16Truffle goat cheese croquettes, cauliflower reduction, honey orange

21Calamari, saffron, cauliflower, broccolini, Spanish sausage, parsley, confit garlic

38Charcuterie Board: Selection of Spanish cured meats, pickles, olives, with:
Sobrasada mallorquina, sweet spicy, smoked spreadable salami, Longaniza oscura, Squid ink cured Salchi bosque, forest mushroom, Spanish dry sherry Fuet Anis, fennel flavour infused

32CHEESE Board: Selection of Spanish Cheese, quince, honeycomb, with:
Urgelia,Catalonia semi hard pasteurised cows milk, La leyenda saffron queso, firm cheese made from sheep milk, Queso de oveja artesno, olive oil , rosemary from raw sheep milk

ENTREES

4.5eaSydney Rock or Pacific Oysters, with lemon herb vinaigrette

21Burrata, heirloom tomatoes, radish, balsamic vinegar, crisp bread

18Salt roasted beetroot salad, orange segments, chive oil, avocado

17Spanish Caesar salad, baby gem, kale, radish, dandelion, anchovies

22House cured beetroot Salmon, carrot and ginger puree, wasabi creme fraiche

21Steak tartar hand chopped fillet, capers, quail egg, sour dough

25Risotto, chef’s seasonal choice

27Kinkawooka mussels, chorizo, parsley, toasted fennel, heirloom tomatoes

22Kingfish ceviche, Ras el hanout, extra virgin olive oil, pomegranate

26Herb gnocchi, pea purée, asparagus, shallots, water cress, ricotta

 

MAINS

38 Moroccan spiced lamb shank, apricot couscous, smoked eggplant, toasted almonds, mint chimichurri

40 John Dory Chermoula, toasted quinoa, tabouli, preserved lemon Evo

39 Steamed snapper, hummus, coriander, lemon, sumac, walnut, vinaigrette

43 Fillet of beef, smoked red pepper, coriander pepper crust, charcoal spring onions, tzatziki

40 Wagyu beef cheek, corn puree, apple celeriac, apple remoulade

37 Braised Duck a la basque, tomato, capsicum, onion, spinach

 

 

SIDES

13Eggplant, buttermilk dressing, pomegranate, black garlic, basil, mint
12Crushed carrots, harissa, chives, pistachios, extra virgin olive oil, orange dust
13Roasted cauliflower, padron peppers, spiced yogurt, radish, sherry vinaigrette
12Pomme puree, goat cheese, scallion chives, olive oil

 

NOTE:

Our menus are subject to change based on seasonality and availability of ingredients.
Please as us about dietary requirements.
10% service charge applies for groups of 10+, and on Sundays/Public Holidays.

DESSERT

11Vanilla creme brulee

12Warm chocolate fondant with yogourt and honey ice cream

12Coffee tiramisu

11Baked banana cheese cake with caramel butterscotch sauce

5Selection of house-made ice creams and sorbet (price per scoop)

View our exclusive, seasonal wine, cocktail and beverage list.

WINE MENU

 

SET MENU
2 course $75 / 3 course $95

ENTREE

Fried zucchini blossoms, ricotta, roasted corn, sweet yellow pepper sauce (V, GF)

Salt roasted beetroot salad, orange segments, chive oil, avocado (V, GF)

Steak tartar hand chopped fillet, capers, quail egg, sour dough

House cured beetroot Salmon, carrot and ginger puree, wasabi creme fraiche

Suckling pig croquettes, caramelized apple, sauce gribiche

 

MAIN  

Steamed snapper, hummus, coriander, lemon, sumac, walnut, vinaigrette (GF)

Braised Duck a la basque, tomato, capsicum, onion, spinach (GF)

Wagyu beef cheek, corn puree, apple celeriac, apple remoulade (GF)

Moroccan spiced lamb shank, apricot couscous, lemon, smoked eggplant, toasted almonds, lemon yogurt, mint chimichurri

250g medium rare rump steak coffee rub, confit garlic, cilantro oil, mango habanero vinaigrette and smoked red pepper (GF)

 

 SHARED SIDES

Pomme puree, goat cheese, scallion chives, olive oil (GF)

Eggplant, buttermilk dressing, pomegranate, black garlic, basil, mint (GF)

Mixed green house salad (GF)

 

DESSERT

Vanilla crème brulee

Tiramisu, mascarpone, coffee savoiardi