menu
entree
olives 9 gf v vo
bread in common, house butter 4.5 gfo
oyster, bloody mary mignonette 6 gf
heirloom tomatoes, smoked ricotta, olive crumble tartlet 24 gfo vg
duck liver parfait, plum, charred bread 22 gfo
beef tartare, crème fraiche, potato crisps 25 gf
cured market fish, grapefruit, cashew 26 gf
main
risotto quattro formaggi, yellow squash, confit lemon 37 gf vg
seafood spaghetti, salted roe, prawn oil 39
fish of the day, grapes, fish roe, beurre blanc 48 48 gf
duck breast, orange, fennel, native thyme 49 gf
pork belly, caulini, stone fruit, salsa verde 45 gf
kangaroo, goats curd, blueberries, macadamia 46 gf
beef fillet, potato puree, spinach, jus 58 gf
side
duck fat potatoes, rosemary, garlic 15 gf
charred broccolini, tahini, almond, parsley 18 gf vg
mixed leaves, lemon vinaigrette 12 gf v