All Day
11:30 — Late
| Porcini mushroom croquette 4ea |
| Zucchini flower, quattro formaggi, nasturtium 6ea |
| House cured pork loin piadina, black figs 7ea |
| Salumi, house pickles, grilled sourdough 18/32 |
| Stracciatella, fig leaf, honeydew melon 18 |
| Heirloom tomatoes, salted blood plum, warrigal greens 19 |
| Kingfish crudo, tropea onion, saltbush 20 |
| Octopus, n’duja, anchovy 21 |
| Barbequed quail, walnut butter, radicchio 21 |
| Paccheri pasta, crystal bay prawns, sorrel 25 |
| Tagliatelle, rabbit sausage, pistachio 32 |
| Ricotta gnocchi, summer squash, fennel pollen 28 |
| Baby red snapper, spanner crab, smoked trout roe 45 |
| Duck breast, heritage carrots, fegati 48 |
| Sher wagyu 9+ rump cap, bone marrow, frigitelli peppers 50 |
| Days walk farm mixed salad 12 |
| Burnt eggplant, tomato leaf, radish 14 |
| Grilled broccoli, sheep’s curd, mandarin 16 |
| Strawberries, almond cake, purple basil 14 |
| Potato ice cream, wattleseed, white chocolate 14 |
| Peach, orange meringue, aperol granita 14 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 80 per person |
