All Day
11:30 — 10:30
| Porcini mushroom croquette 4ea |
| Zucchini flower, broad beans, saffron 6ea |
| Salumi, house pickles, grilled sourdough 18/32 |
| Buffalo mozzarella, green tomato, mustard leaves 18 |
| Baby globe artichoke, pickled lime, pine nuts 18 |
| Abrolhos island scallop carpaccio, baby fennel, bottarga 22 |
| Octopus, n’duja, anchovy 21 |
| Veal sausage, sour cherry, sweetbreads 19 |
| Paccheri pasta, crystal bay prawns, sorrel 25 |
| Spaghetti, sea urchin, pippies, young garlic 38 |
| Potato gnocchi, asparagus, cacio e pepe 28 |
| Rock flathead, capers, turnips, saltbush 40 |
| Lamb backstrap, spring peas, yoghurt whey 44 |
| Sher wagyu 9+ rump cap, charred cos, red pepper 50 |
| Days walk farm mixed salad 12 |
| Ash baked potato, fontina cheese, pickled onion 14 |
| Grilled broccoli, sheep’s curd, mandarin 16 |
| Sfogliatella, fresh cheese, strawberries 14 |
| Gianduja vienetta, pepperberry, hazelnut 14 |
| Geraldton wax gelato, mango, wattleseed 14 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 80 per person |
