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Eat

—  To Start  —

 

Warm marinated
Gooramadda olives
- 8 - 

Octopus,
harissa, chickpea, parmesan
- 19 - 

Freshly shucked oysters
with mignonette, lemon
- 19 / 34 -

Crispy tripe, curry, 
boudin noir
- 18 -

Smoked beef tartare, horseradish cream, 
pickled shallots. 
- 18 - 

Beetroot,
goat curd, pomegranate, pecan
- 18 - 

 

—  MAINS  —

Lamb,
eggplant, yoghurt, pine nut
- 36 - 

 

Pork cheeks,
cabbage, parsnip, pear
- 35 - 

Market fish,
celeriac, mushroom, thyme
- 35 - 

 

—  PASTA  —

 

Ricotta gnocchi,
cauliflower, cheddar, lemon
- 18 / 29 - 

Jerusalem artichoke,
orange, hazelnut
- 18 / 29 - 

 

—  Sides  —

 

Fries + fry sauce
- 8 - 

Brussels sprouts,
bacon, Macadamia
- 8 - 

 


—  Dessert  —

 

Tonka Bean,
custard, apple, prune
- 14-

Banana,
peanut caramel, white chocolate
- 14 - 

Pumpkin,
chestnut, malt, ginger
- 14 -