All Day
Midday — Late
| Porcini mushroom croquette 4ez |
| Witlof mostarda, black walnut, pickled gooseberry 5ea |
| Butternut pumpkin, wattleseed, lemon balm 8ea |
| Spanner crab, toasted brioche, corn 10ea |
| Buffalo mozzarella, persimmon, pistachio 18 |
| Whipped rainbow trout, brussels sprouts, macadamia 19 |
| Kingfish crudo, sorrel, tomatillo 22 |
| Kelp gigli, moreton bay bug, arrabbiata 42 |
| Mafalde, cacio e pepe, gippsland rabbit, chestnut 38 |
| Burnt eggplant gnocchi, marjoram, ricotta 28 |
| Baby snapper, oyster butter, nettle 45 |
| 9+ wagyu rump, jerusalem artichoke, mountain pepper 49 |
| Roasted chicken, wild mushrooms, fermented parsnip 48 |
| 28 day dry-aged o’connor rib eye, cime de rapa, horseradish 78 |
| Days walk farm mixed salad 12 |
| Roasted celeriac, green olive, basil 16 |
| Fried potato, anchovy, saltbush cream 16 |
| Caramel dough sandwich, almond butter, chocolate mousse 16 |
| Rice panna cotta, rhubarb, koji meringue 16 |
| Fresh figs, fig leaf oil, ricotta gelato 16 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 90 per person |
| Wine Pairing 65 per person |
