LUNCH & DINNER MENU

House bread & cultured butter 3pp

Selection of LP's Charcuterie 32

Oysters, citrus mignonette 6.50ea
Whipped mullet roe, potato hash, trout roe 14ea
Chicken liver parfait, onion jam, toasted baguette 12ea

Dry aged beef tartare, confit egg yolk, 24mnth parmigano 28

Yellowfin tuna, winter citrus 30

Roasted peppers, aubergine, anchovy 23

Nduja steamed mussels 28

Cotechino sausage, braised lentils 22

Roasted mulloway, pil-pil & clams 60

Taluca Park pork chop, pickled prunes 65
O'connor black angus beef sirloin, condiments 70
30 day aged red angus beef rib-eye, condiments 210

Darling Mills salad, citrus dressing, currants 16
Wood roasted beetroots, Treviso, walnuts, goats cheese 21
Smoked snow gem potatoes, hay butter 16
 

DESSERT 

Creme caramel 16
Chocolate torte 18
Warm madeleines (15 minutes cooking time) 6

 *This is a sample menu, dishes frequently change with availability of seasonal produce

 

SUNDAY 5th August
10AM - SOLD OUT

Breakfast muffin - sausage, egg, cheese, brown sauce
Roast porchetta, slaw, salsa verde, potato roll
Deli focaccia - salami cotto, mortadella, pepperoni, salami picante, greens, vinaigrette 

  

DRINKS MENU 

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)

Book Now

 
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