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Eat

—  To Start  —

 

Warm marinated
Gooramadda olives
- 8 - 

Ham hock terrine,
beetroot, nectarine
- 18 - 

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

Crispy tripe, curry, 
boudin noir
- 18 -

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

Zucchini flowers, avocado,
goat curd, sage
- 18 - 

 

—  MAINS  —

Short rib,
carrot, mustard, silverbeet
- 35 - 

 

Duck breast,
pumpkin, fig, almond
- 36 - 

Market fish,
leek, cucumber, caper
- 35 - 

 

—  PASTA  —

 

Potato + dill ravioli,
smoked eel, lemon
- 18 / 29 - 

Mushroom, tarragon,
crème fraîche hazelnut
- 18 / 29 - 

 

—  Sides  —

 

Fries + fry sauce
- 8 - 

Tomato,
basil, ricotta
- 8 - 

 


—  Dessert  —

 

Passionfruit,
mango, vanilla, brandy snap
- 14-

Banana,
peanut caramel, white chocolate
- 14 - 

Rhubarb,
strawberries, chocolate, salt crumb
- 14 -