All Day
11:30 — 10:30
| Zucchini flower, eggplant, rocket pesto 7ea |
| Hervey bay scallop, cauliflower hollandaise 8ea |
| Porcini mushroom croquette 4ea |
| Salumi, house pickles, grilled sourdough 18/32 |
| Heirloom tomatoes, basil, pumpkin seed 16 |
| Grilled calamari, fava bean, paprika 19 |
| Kingfish crudo, oyster emulsion, fingerlime 18 |
| Octopus, n’duja, anchovy 19 |
| Paccheri pasta, crystal bay prawns, sorrel 25 |
| Grilled zucchini, smoked beetroot, goats cheese 17 |
| Beef carpaccio, red currant, parmesan 19 |
| Pork liver sausage, spiced sourdough, rhubarb 18 |
| Chickpea fries, sicilian oregano, black garlic 15 |
| Days walk farm mixed salad 12 |
| Whole whiting, pippies, sea herbs 39 |
| Charcoal gnocchi, carrot, taleggio cheese 21 |
| Roast corn-fed duck, radicchio, hazelnuts 46 |
| Rangers Valley wagyu rump cap, radish 45 |
| Hazelnut semifreddo, coffee, chocolate 14 |
| Blood plums, mascarpone, lemon verbena 14 |
| Figs, leaf mousse, buttermilk sponge 14 |
| Cheese 50gr per portion 13 |
| Chef’s Selection 75 per person |
