All Day

 

Midday — Late

 

Chef’s Menu – 100 per person
+ Black truffle – 20 per person
Wine Pairing – 75 per person
Sydney rock oyster – 6ea
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
8+ Sher rump cap, hazelnut salsa verde, radicchio – 68
Bultarra lamb, buttered turnip, radish, fermented blueberries – 58
Day’s walk farm mixed leaves, mandarin oil, tarragon – 15
Roast pumpkin, agrodolce, sunflower seed kefir, barberries – 18
Heirloom potato, goats cheese, black garlic – 18
Milk chocolate mousse, olive gelato, biscotti – 16
Ricotta gelato, desert lime, caper tuille – 16
Pickled apple, bread & butter, coffee custard – 16
Cheese 50gr/150gr – 16/42