All Day
11:30 — 10:30
| Porcini mushroom croquette 4ea |
| Zucchini flower, whipped leek, smoked oil 6ea |
| House cured pork loin piadina, frigitelli pepper 7ea |
| Salumi, house pickles, grilled sourdough 18/32 |
| Stracciatella, fig leaf, honeydew melon 18 |
| Heirloom tomatoes, salted blood plum, warrigal greens 19 |
| Sea bream crudo, tropea onion, saltbush 20 |
| Octopus, n’duja, anchovy 21 |
| Veal sausage, sour cherry, sweetbreads 19 |
| Paccheri pasta, crystal bay prawns, sorrel 25 |
| Tagliatelle, rabbit sausage, pistachio 32 |
| Ricotta gnocchi, summer squash, fennel pollen 28 |
| Baby red snapper, spanner crab, smoked trout roe 45 |
| Lamb backstrap, spring peas, yoghurt whey 44 |
| Sher wagyu 9+ rump cap, charred cos, red pepper 50 |
| Days walk farm mixed salad 12 |
| Burnt eggplant, tomato leaf, radish 14 |
| Grilled broccoli, sheep’s curd, mandarin 16 |
| Strawberries, almond cake, purple basil 14 |
| Caramelized brioche, hazenut, chocolate 14 |
| Peach, orange meringue, aperol granita 14 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 80 per person |
