CURED MEATS

(50 grams)

24 Jamón ibérico de Bellota

20 Jamon serrano

18 Titania chestnut fed pure bred bresaola

22 San Danielle prosciutto 24 month

20 Rodriguez Brothers chorizo

80 Cured meat board selection (selection of 4)

SHARE PLATES

4.5ea Sydney rock oysters, chardonnay mignonette

24 Chili salt and pepper squid, black ink, lime aoili

16 Watermelon, marinated Persian fetta, Jamon Serrano

24 Crispy cased Berkshire pork jowls, truffle mash

16 Charmoula chicken, betel leaves, lime

18 Crudo of market fish

22 Angalotti of house made ricotta, pea, egg yolk,
asparagus and hazelnut

36/26 Seared scallops, crisp prosciutto roasted pumpkin, beetroot and zucchini, bisque emulsion

24 Full blood Blackmore brisket, charred onion emulsion,

26 Torched blue mackarel, spanner crab salsa, paprika aioli

SHARED MAINS

64 Slow cooked Merryland lamb shoulder, salsa verde

58 Holmbrae free range chicken, corn puree, corn salad

MAINS

32 250g blade steak, horseradish marscapone

32 Market fish, cauliflower, white raisin, orange, curry leaf

38 Spanish mackeral, smoked potato emulsion, chill oil, braised octopus

36 Seared lamb neck, ricotta, grilled kale, balsamic onions, black garlic

60 450g 120 day grain fed rib eye, bone marrow butter jus

26 Brulée cannelloni of ricotta and mint, pine nuts, pumpkin toffee, zucchini flower

SIDES

9 Pommes frites

9 Mixed baby leaf salad

10 Charcoal carrots, bagna cauda

10 Ancient grains, shankleesh

10 Truffled mash

12 Fried Brussels sprouts, Ajo Blanco, anchovies

12 Steamed green beans, gremolata

12 Truffled white polenta, grana padano

 

 

10% service charge applies for groups of 10+, and on Sundays/Public Holidays.

Desserts

16 Praline and roast hazelnut profiteroles, raspberry sauce

18 Mango ravioli, fresh mango, passionfruit

18 Vanilla and date slice, orange segments, blood orange sorbet

18 Walnut crumble, ricotta, rum gelatin, caramelised pear chocolate

20 Sphere of mascarpone, coffee sponge, coffee granita, dark chocolate (Deconstructed tiramisu)

15 Shared dessert platter- Chef’s selection of 3 dessert tasters (price per person)

5 Selection of ice creams and sorbets (price per scoop)

Cheese

18 Holy goat la Luna 55g

16 Berry’s Creek Tarwin blue 75g

14 Quickie’s oak smoked chedder 75g

16 Haxaire munster petit 55g

View our exclusive, seasonal wine list.

WINE MENU

Feast Menu: shared for the table

Designed for groups of a minimum of 10+

ENTRÉE PLATTERS

  • Charcuteria – with Jamon Serrano, wagyu beef bresola, Rodriguez Brothers chorizo, pickled young vegetables, cornichons and crisp breads
  • Salt and pepper squid
  • Marinated artichoke
  • Grilled chorizo and mint

SHARED MAINS

  • Cumin crusted slow cooked pastrol Murrylands lamb shoulder, spiced chickpeas, labne
  • Roast butterflied Holmbrae free range chicken, farro, heirloom baby carrot, cavolo nero, harissa

SIDES

  • Pomme frittes
  • Baked cauliflower and taleggio gratin
  • Baby leaf salad, shaved radish, mustard seed vinaigrette

SWEET PLATTERS

  • Artisan cheese selection served with muscatels, toasted fig and walnut bread
  • Churros, chocolate fondue, dulce di leche