seasonal menu

our menus adapt to what’s in season, to what’s fresh and to what’s downright delicious

Our food philosophy is centred around sharing fresh, seasonal produce with your loved ones. As such our seasonal menu is designed as shared plates to be enjoyed by two or more people. If sharing is not for you, small plates can be treated as entrees and main plates as a main course.

small plates

fennel + caraway bread, smoked truffle butter

7

natural oysters

4

pork belly, caramelised pineapple, banana + capsicum

23

kingfish crudo, orange nam jim, hibiscus onions, wasabi powder

25

roasted cauliflower, shitake, hazelnut, togarashi

18

seared scallops, chilli butter, tumeric zucchini, ginger cream

29

sautéed octopus, beetroot, blueberries, macadamia, vincotto

25

charcoal ravioli, preserved lemon, goats cheese, pea, kale

20

mains

fried chicken, leek, siracha + honey glaze

30

toasted gnocchi, pea, zucchini, brassicas, tendrils

30

4 point pan roasted lamb rack, green olive + burnt lemon pesto, sumac + white bean

42

400g reserve rib eye, shaved asparagus, pistachio, tamarind + lime

52

market fish, pipis, mole rojo + saffron

45

nori + sesame crumbed pork cutlet, grilled cabbage, lime + cucumber salsa, yoghurt cream

42

4 point pan roasted lamb rack, green olive + burnt lemon pesto, sumac + white bean

42

sides

roasted pumpkin, cranberries, miso

15

roasted capsicum, olive + goats cheese salad, balsamic caramel

15

crispy chat potatoes, lime salt + curry leaf aioli

15

carrots, chamoy, spring herbs

15

roasted brussels, maple + crispy spec

15

dessert

lavender + hibiscus panna cotta, oat crumble, orange blossom syrup

18

apple + maple tarte tatin, pear sorbet, white chocolate

18

my loves lemon curd tart, meringue textures, lemon verbena ice cream

18

chocolate mousse tart, blueberry, rosemary + pistachio powder, quinoa

19

cheese + lavosh

32

Take a seat at our table

dietary requirements can be catered for upon request at time of booking / 15% surcharge on public holidays