All Day
Midday — Late
| Porcini mushroom croquette 4ea |
| Zucchini flower, parmigiano reggiano, fermented capsicum 9ea |
| King prawn, jerusalem artichoke, pickled saltbush 10ea |
| Crudités, sherry cream, manzanilla olive 12 |
| Buffalo mozzarella, sour apricot, burnt eggplant, celery 20 |
| Smoked eel tonnata, white zucchini, capers 20 |
| Kingfish crudo, lemon balm, salted cucumber 25 |
| Beef sirloin carpaccio, bay leaf ricotta, beetroot 24 |
| Spaghetti, king george whiting, koji, sardine 40 |
| Rigatoni, duck ragu, nettle 38 |
| Smoked risotto, peas, herb oil, finger lime 30 |
| Swordfish, tropea onion, calamari, bottarga 47 |
| Sher wagyu rump cap, black garlic, potato 60 |
| Barbeque pork neck, green tomato mostarda, witlof 46 |
| Butterhead lettuce, mandarin oil, macadamia 15 |
| Wandin yallock farm zucchini, pizzaiola, buttermilk 18 |
| Beefsteak tomato, rhubarb, watercress 18 |
| Milk chocolate mousse, olive gelato, biscotti 16 |
| Mango, geraldton wax savoiardi, yuzu cream 16 |
| Granny smith apple, sorrel gelato, toasted buckwheat 16 |
| Cheese 50gr per portion 16 |
| Chef’s Menu 90 per person |
| Wine Pairing 65 per person |
