All Day
Midday — Late
| Chef’s Menu – 100 per person | |
| Wine Pairing – 75 per person | |
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| Porcini mushroom croquette – 4ea | |
| Cacao sable, house cured bresaola, wild garlic – 8ea | |
| Potato tart, nduja, anchovy – 9ea | |
| Stracciatella, pear, verjus, chestnut – 22 | |
| Berrima baby octopus, mussel, mountain pepper – 15 | |
| Whipped mirror dory, purple broccolini, olive – 21 | |
| Kingfish crudo, buttermilk, orange kosho, pomegranate – 25 | |
| Pappa al pomodoro, green tomato, cone cabbage – 20 | |
| Tagliolini, calamari marinara, spanner crab – 46 | |
| Malfalde, game ragu, carrot, saffron – 44 | |
| Tomato tagliolini, pecorino cream, charred fennel – 32 | |
| Cacio e pepe risotto, jerusalem artichoke, balsamic – 32 | |
| Blue fin tuna, anchovy, saltbush, blood orange – 47 | |
| 9+ Westholme rump cap, native thyme gremolata, beans – 69 | |
| Bultarra lamb, buttered turnip, radish, fermented blueberries – 58 | |
| Day’s walk farm mixed leaves, mandarin oil, tarragon – 15 | |
| White and green asparagus, vermouth zabaione, sorrel – 20 | |
| Heirloom potato, goats cheese, black garlic – 18 | |
| Milk chocolate mousse, olive gelato, biscotti – 18 | |
| Ricotta gelato, desert lime, caper tuille – 18 | |
| Pickled apple, bread & butter, coffee custard – 18 | |
| Cheese 50gr/150gr – 18/45 |
