Lunch
MON – FRI
11.30AM – 3.00PM
2 COURSE – 40 / 3 COURSE – 50
| Jerusalem artichoke, pear, mountain pepper |
| Hiramasa kingfish, persimmon, radish |
| Mortadella, pizza fritta, squacquerone |
| Charred baby cuttlefish, fennel, capers |
| Snapper, pickled celtuce, baccala |
| Rosemary maccheroni, lamb ragu, broccolini |
| Chestnut gnocchi, pine mushroom, wild garlic |
| Veal brisket, white polenta, heritage carrots |
| Ash baked potato, fontina cheese, pickled onions 12 |
| Days walk farm salad 12 |
| Roasted sweetheart cabbage, celeriac, cured egg 16 |
| Juniper meringue, white chocolate, desert lime |
| Chocolate semifreddo, citrus cream, olive crumb |
| Goats curd cheesecake, passionfruit, toffee biscuit |
