MAY SAMPLE MENU

Plates

Sourdough w local olive oil and aged balsamic (2pc)

Warm wild Australian olives

Oysters with lemon | mignonette | nham jim

4 each

Anchovy & romesco toasts with gremolata

Gnoccih with chestnut puree, spinach & parsnip

12 hour slow cooked lamb shoulder with pomme puree, cavolo nero & jus

Broccolini, garlic & chilli

Sage roasted potatoes

Orange & polenta cake, buffalo yoghurt & citrus

Charcuterie (sample menu)

With baguette, housemade lavosh & ferments

Free range pork capocollo

Cured for 48 days, black pepper - Tasmania

Wild venison & pork salami

Clean, fresh and mildly seasoned - New South Wales

Wagyu beef bresaola

Cold smoked, salt cure - New South Wales

Cheese (sample menu)

With baguette, housemade lavosh, accompaniments

Delice de Bourgogne brie | Cow

Soft, buttery, triple cream, bloomy rind - Burgandy, FR

Pont L'Eveque washed rind | Goat

Ripe aroma & flavour, orange rind - Normandy, FR

Charles Arnaud DOC Comte | Cow

Aged 24 months, earthy & nutty - Jura, FR

Gluten free options available. Late night dining available.

SAMPLE $50 chef menu

Bookings only accepted for our chef menu of $50 per person. Vegetarian substitutes available. Vegan options are limited, contact us for more information.

Sourdough w local olive oil and aged balsamic

Warm wild Australian olives

Charcuterie to share

12 hour slow cooked lamb shoulder with pomme puree, cavolo nero & jus

Broccolini, chilli & garlic

Sage roasted potatoes

Orange & polenta cake with buffalo yoghurt & citrus

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Welcome

We accept bookings for our $50 chef's menu only. We always save space for walk-ins (first in best dressed).

See you soon x