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

5

pork belly, white rum & miso pineapple, sesame maple granola

27

cured kingfish, grape, zucchini pickle, cucumber water, oyster cream

27

ricotta & fig agnolotti, sautéed rainbow chard, macadamia butter, artichoke

23

tandoori blue mackerel, sous vide rhubarb, prawn consume gel, radishes

29

split king prawns, harissa butter, hummus, toasted chickpeas, sumac, beach herbs

31

dry aged sweet potato, preserved lemon, chilli, pomegranate, tofu aioli

23

mains

fried chicken, leek, siracha + honey glaze

32

pan roasted gnocchi, cacio e pepe, pumpkin, sunchoke, pine nut, toasted seeds

32

lamb rump, radish, pomegranate, black tahini, pink peppercorn

44

400g reserve rib eye, bloody mary salsa, compressed celery, pea

54

panko swordfish, vadouvan butter, grilled wombok, lime & jalapeno ailoi

45

miso marinated portobello mushroom, eggplant scallop, black garlic, sesame granola

30

sides

haloumi, figs, travisio, sherry caramel, watercress, pomegranate

15

eschalot garden leaf salad, finger lime mignonette

15

crispy chat potatoes, shichimi salt, harissa aioli

15

fetta, watermelon, olive soil, mint, gin compressed rind, cucumber

15

tomato, green bean, basil, burrata, lemon agrumato

15

dessert

chocolate mille-feuille, pistachio praline, crème patissiere, crème fraiche ice-cream

18

mixed berry chia pudding, lemon verbena cream cheese, granita, vermicelli

18

my loves lemon curd tart, meringue textures

18

fig leaf panna cotta, fresh fig, honey gel, buttermilk gelato, honeycomb

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