All Day
11:30 — Late
| Porcini mushroom croquette 4ea |
| Floretto cauliflower, black garlic, parsley 10 |
| Salumi, house pickles, grilled sourdough 18/32 |
| Burrata, jerusalem artichoke, fermented apple 18 |
| Roasted celeriac, hazelnut cream, capers 18 |
| Kingfish crudo, golden beetroot, bergamot 20 |
| Octopus, n’duja, anchovy 21 |
| Barbecued quail, chicken liver parfait, chicory 26 |
| Fennel gramigna, spanner crab, sea urchin 36 |
| Saffron pappardelle, braised wagyu shin, mountain pepper 34 |
| Nettle gnocchi, wild garlic, roasted pecorino 28 |
| King george whiting, pippies, saltbush 45 |
| Nichols roast chicken, cime di rapa, black rice 40 |
| Sher wagyu 9+ tenderloin, turnip, burnt honey 60 |
| Days walk farm mixed salad 12 |
| Butternut pumpkin, cavolo nero, chamomile 16 |
| Charred brussel sprouts, walnut butter, vincotto 16 |
| Mascarpone ice cream, chocolate custard, rhubarb 16 |
| Coconut panna cotta, finger lime, bayleaf 16 |
| Brioche, beurre bose pear, gingerbread 16 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 90 per person |
