Food
Experience native produce paired with an Australian-made wine list.
modrelle olives, pimenton, orange, thyme
house made rosemary focaccia, whipped ricotta, roast bullhorn pepper salsa
sardine finger, whipped murray valley cod roe, dill
heirloom tomatoes, black garlic purée, stracciatella, basil
duck liver parfait, late harvest viognier jelly, pickles, croutons
morton bay bug vol au vent, bisque velouté, grapefruit, dill
squid braised in ink, bottarga cream, pimenton
salad of charred leek, haricot beans, candied walnuts, meredith valley goats feta, spinach, frisée
pork to share - confit belly, honey + miso glazed pork cutlet, house made sausage
wattleseed pressed lamb blade, red pepper + roast garlic purée, handmade cous cous, hazelnuts, bloomed currants, mint, parsley, lamb jus
300gm o’connor sirloin score 5+, diane sauce, duck fat confit garlic
duck for two - seared duck breast, confit leg, duck crépinette, sauce bigarade
corn fed cockerel, preserved truffle farce, puy lentils, pearl onions, jus gras
hand cut chips, house made chicken salt, lemon + roast garlic aioli
chocolate soufflé, coconut + davidson plum ice cream
cheese selection, quince paste, honeycomb, barossa bark
chefs selection, min 2 people 85pp