MENU
House bread & smoked butter 5
Chicken liver parfait, onion jam, toasted baguette 8ea
Trevally crudo, yuzu, burnt mandarin 26
Roasted peppers, aubergine, anchovy 21
Manning Valley rib eye, 45 days aged, condiments 200/kg
Red Oak salad leaves, anchovy, capers 16
Wood roasted beetroots, Treviso, walnuts, goats' cheese 21
Smoked snow gem potatoes, hay butter 15
DESSERT
Citrus panna cotta, burnt mandarin 15
Chocolate & caramel tart, creme fraiche 16
Warm madeleines (15 minutes cooking time) 5
*This is a sample menu, dishes frequently change with availability of seasonal produce
TAKEAWAY MENU SATURDAY 14th & SUNDAY 15th MAY
10AM UNTIL SOLD OUT
Breakfast muffin, sausage, egg, cheese, brown sauce
Mortadella bologna, provolone, pickles, onion
Smoked ocean trout bagel, cream cheese, capers, bitter leaves
Hash browns
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
