All Day
11:30 — 10:30
| Porcini mushroom croquette 4ea |
| Zucchini flower, marscapone, pumpkin seed pesto 6ea |
| Spanner crab, horseradish, saffron 19 |
| Salumi, house pickles, grilled sourdough 18/32 |
| Buffalo mozzarella, golden beetroot, black garlic 17 |
| Kingfish crudo, rhubarb, liquorice 20 |
| Seared scallops, spring peas, bottarga 19 |
| Octopus, n’duja, anchovy 19 |
| Pork sausage, braised fennel, polenta crisp 18 |
| Paccheri pasta, crystal bay prawns, sorrel 25 |
| Rigatoni, gippsland rabbit, mint 32 |
| Radicchio gnocchi, vincotto, pinenuts 21 |
| Whole whiting, pippies, sea herbs 39 |
| Half roast chicken, seeded mustard, freekah 38 |
| Sher wagyu 7+ Sirloin, charred heirloom tomatoes 62 |
| Days walk farm mixed salad 12 |
| Charred asparagus, goats cheese, burnt honey 14 |
| Smoked pumpkin, buttermilk, sage 16 |
| Lemon basil panna cotta, berries, butter crumb 14 |
| Chocolate, cherries, balsamic 14 |
| Rum baba, caramelised pineapple, coconut 14 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 80 per person |
