MENU
Malted sourdough, smoked butter 5
Pig's head fritti, kohlrabi, sauce gribiche 7ea
Fresh curds & whey, spring vegetable crudités 22
Chicken liver parfait, pickled prunes, cornichons 23
Marinated snapper, smoked pork fat, tomato, guanciale 26
Sheep's milk yoghurt, courgettes, broad beans, mint 24
Whole roasted flounder, grilled calcots, vin jaune beurre blanc MP
Lynden Farm lamb, wood roasted peppers, aubergine 46
Southern Ranges rib eye, 40 days aged, condiments 175/kg
Block 11 Organics salad leaves, anchovy & capers 16
Smoked kipfler potaotes, hay butter 15
DESSERT
Mango sorbet, cream cheese ice-cream, macadamia 15
Nectarine, frangipane & almond tart 15
Chocolate torte 15
Warm madeleines (15 minutes cooking time) 5ea
Australian cheese & condiments 14
*This is a sample menu, dishes frequently change with availability of seasonal produce
BYO AVAILABLE SUNDAY LUNCH
**BYO CONDITIONS**
A corkage fee of $30 applies per bottle, $60 for magnum.
Allocation of 1 bottle per two people, maximum of four bottles per table
(magnum = 2 bottles etc)
A chefs menus at $95 per person is available for groups of 4 and more
Please get in touch for group set menus and other general information
