All Day
11:30 — 10:30
| Zucchini flower, jerusalem artichoke, mizuna 7ea |
| Hervey bay scallop, cauliflower hollandaise 8ea |
| Porcini mushroom croquette 4ea |
| Salumi, house pickles, grilled sourdough 18/32 |
| Stracciatella, broadens, tomato, olives 15 |
| Grilled calamari, saffron, baccala 19 |
| Cured rainbow trout, blood orange, vermouth 18 |
| Baby octopus, n’duja 19 |
| Paccheri pasta, crystal bay prawns, sorrel 25 |
| Grilled asparagus, macadamia, balsamic 19 |
| Beef carpaccio, red currant, parmesan 19 |
| Pork liver sausage, spiced sourdough, rhubarb 18 |
| Charred cime di rapa, corn, cacio e pepe 15 |
| Days walk farm mixed salad 12 |
| Whole whiting, pippies, sea herbs 39 |
| Gnocchi, peas, pistachio, goats curd 21 |
| Roast corn-fed duck, radicchio, hazelnuts 46 |
| Dry aged O’Connor’s porterhouse, smoked marrow butter 44 |
| Vanilla semifreddo, strawberries, almond 14 |
| Olive oil chocolate mousse, streusel 14 |
| Mandarine, cream cheese, oat crumble 14 |
| Cheese 50gr per portion 13 |
| Chef’s Selection 75 per person |
