All Day
Midday — Late
| Porcini mushroom croquette 4ea |
| Cauliflower blossom, sfogliatella crumb, tarragon 6ea |
| Potato tart, nduja, anchovy 9ea |
| Scallop, celeriac. bottarga 12ea |
| Stracciatella, leek, persimmon, mountain pepper 20 |
| Whipped mirror dory, purple broccolini, olive 21 |
| Charred cobia, buttermilk, orange kosho, pomegranate 25 |
| Preserved pine mushroom, charred corn, ruby chard 20 |
| Tagliolini, calamari marinara, spanner crab 46 |
| Rigatoni, duck ragu, warrigal greens 38 |
| Tomato tagliolini, pecorino cream, charred fennel 32 |
| Cacio e pepe risotto, jerusalem artichoke, balsamic 32 |
| Baby snapper, kelp butter, cime di rapa 47 |
| 8+ Westholme rump cap, hazelnut salsa verde, radicchio 67 |
| Bultarra lamb, buttered turnip, daikon, fermented blueberries 58 |
| Day’s walk farm mixed leaves, mandarin oil, tarragon 15 |
| Roast pumpkin, agrodolce, sunflower seed kefir, barberries 18 |
| 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 |
| + black truffle 35 per person |
| Wine Pairing 65 per person |
