Food Menu

pai tee, whipped duck liver cream, duck XO - 8

potato cake, mussels, geraldton wax - 16

ox tongue, blackened finger lime, salt bush - 14

potato damper, wattleseed miso - 13

murray cod, finger lime, fermented chilli - 18

white asparagus, fermented grains, crab, sabayon - 23

grilled brie, pepperberry honey, fig - 20

+ damper - 11

kangaroo sausage, salted egg yolk, betel leaf - 19

golden beetroot, koji & mirin glaze, fermented veg chips - 22

grilled snapper, sweet & sour sambal, beach greens - 38

rump cap, beef fat mushrooms, mustard, nasturtium - 42

rotisserie native lemon grass chicken - 34

caramelised miso sugarloaf cabbage - 13

creamy iceberg, lemon crumb - 11

crinkle cut chips, dill salt - 12

bbq carrot, nuts & seeds - 13

sourdough ice cream sandwich, apple caramel - 15

bourbon pecan tart - 18

beignet, desert lime curd 2pc - 14

All seafood is sourced from Australia.

Please let our staff know if you have any dietary requirements or allergies.

Please note: 10% service charge applies on weekends

Downtime in the kitchen runs 3-5pm. A very limited food menu will be available.