Shared Menu
$69 per person | Minimum 4 people to book
Artisan selection of air dried cured meats with seeded mustard & house made pickles
Raw yellowfin tuna with salsa macha, cucumber and avocado mousse
Grilled swordfish with Alto olive oil, tomato salsa, red onion and capers
Beef tartare with tarragon emulsion, parmesan crisp, pickled cucumber and fresh herbs
Market tomatoes with fresh mozzarella toasted pine nuts and balsamic dressing
Oven baked lamb shoulder with chimi churi sauce, garden herb salad, green peas & onion
Pan roasted snapper with Diamond clams, green asparagus, kombu butter sauce and coastal herbs
Creamy parmesan polenta with lemon thyme butter & roasted pine nuts
Garden lettuce with sherry vinegar and shaved radish
Green beans with sherry vinegar & blue cheese dressing
Shoestring fries with flaky sea salt
Please note that no discounts apply to the shared menu. Credit card transactions attract 1.3% surcharge
Bites
Australian olives in chilli, garlic & rosemary marinade 9
Artisan selection of air dried cured meats with seeded mustard & house made pickles 22
Raw Yellowfin tuna with salsa macha, fresh cucumber & avocado 16
Small Plates
Beef tartare with tarragon emulsion, parmesan crisp, pickled cucumber & fresh herbs 22
Grilled swordfish with Alto olive oil, tomato salsa, red onion & capers 25
Hawkesbury NSW duck rillettes with shaved fennel salad & peach and seeded mustard chutney 19
Market tomatoes & fresh mozzarella cheese with toasted pine nuts & balsamic dressing 21
Seared scallops with stuffed zucchini flowers, rouille sauce & roasted tomato dressing 21
Large Plates
Pan roasted snapper with diamond clams, green asparagus, coastal herbs & kombu butter sauce 44
Free range chicken breast and confit leg, broad beans, green peas & celeriac 38
Wagyu beef rump , chard leek, black garlic, woodland sorrel and potato gratin 46
King prawn linguini with char grilled red pepper and tomato sauce, fresh basil and chilli 41
Slow cooked Cowra NSW lamb rump with ricotta, brocollini, parsnip and saltbush 38
To Share
Slow roasted lamb shoulder topped with chimi churi sauce, green peas, cooked onion and garden herb salad 89
Sides
Creamy parmesan polenta with lemon thyme butter and pine nuts 13
Garden lettuce with sherry vinegar and shaved radish 12
Green beans with sherry vinegar and blue cheese dressing 14
Shoestring fries with flaky sea salt 13
Desserts
Zokoko chocolate mousse with salted caramel and praline ice cream 16
Pistachio sponge with strawberry cream, white chocolate mascarpone cream and strawberry sorbet 15
Peach tart with vanilla cream, toasted almonds and honey ice cream 19
Australian artisan cheese selection with poached fruit and lavosh 16