autumn menu (march '25')

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ninos prosciutto, fior di latte, melon, chardonnay vinaigrette, garlic focaccia  34

whipped mascarpone, local honey, aleppo pepper, fried oregano and garlic, focaccia  26

raw kingfish, crème fraiche, sweet roasted tomato, hazelnuts, lime  36

chargrilled occy, charred tomato, hummus, crispy peas, smoky paprika  42

 

mafaldine, roast pumpkin, sage, pepitas, goats cheese  38

spaghetti, braised lamb shoulder, rosemary, pecorino, fermented chilli  42

long macaroni, pork & fennel sausage, cherry tomatoes, capers  42

add ortiz anchovies  16

 

grilled 400g porterhouse, sundried tomato and caper butter, jus de roti  59

chargrilled clare valley chicken, salsa verde, mustard oil, grilled spinach  49

pan fried barramundi, garlic + herb butter, parsnip velouté, lemon, wakame  49

 

salad of iceberg, pickled zucchini, goat curd, clementine  18

fried potatoes, rosemary and garlic   17

 

semifreddo of pistachio and pink peppercorn, roasted strawberries   18

white chocolate mascarpone, coconut sorbet, lime   12

 

gorgonzola picante, honey figs, crispy fig and fennel bread   18