All Day
Midday — Late
| Porcini mushroom croquette 4ea |
| Cauliflower blossom sfogliatella 8ea |
| Potato tart, nduja, anchovy 9ea |
| Scallop, celeriac. bottarga 12ea |
| Buffalo mozzarella, sour apricot, burnt eggplant, celery 20 |
| Smoked eel tonnata, white zucchini, capers 20 |
| Kingfish, buttermilk, orange kosho, pomegranate 25 |
| Beef sirloin carpaccio, bay leaf ricotta, beetroot 24 |
| Spaghetti, king george whiting, koji, sardine 40 |
| Rigatoni, duck ragu, warrigal greens 38 |
| Cacio e pepe risotto, jerusalem artichoke, balsamic 30 |
| Baby snapper, kelp butter, cime de rapa 47 |
| 8+ Westholme wagyu rump cap, hazelnut salsa verde, radicchio 67 |
| Bultarra lamb, buttered turnip, daikon, fermented blueberries 58 |
| Day’s walk farm mixed leaves, mandarin oil, macadamia 15 |
| Preserved wild mushrooms, charred corn, ruby chard 20 |
| Heirloom potato, goats cheese, black garlic 18 |
| Milk chocolate mousse, olive gelato, biscotti 16 |
| Basil gelato, maritozzi bun, whey caramel 16 |
| Ruby chocolate cream, rhubarb, salted radish 16 |
| Cheese 50gr/150gr 16/42 |
| Chef’s Menu 95 per person |
| Wine Pairing 65 per person |
