DINNER MENU

House bread & smoked butter 5

Selection of LP's Charcuterie 28

Oysters, fermented plum mignonette 5.5ea
Chicken liver parfait, onion jam, toasted baguette 8ea

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

Grilled mutton chop, jus 21
Trevally crudo, yuzu, burnt mandarin 26

Newcastle greens fritto misto 18
Roasted peppers, aubergine, anchovy 21

Mussels, vin jaune, apple 28

Whole roasted flounder & pil-pil MP

Taluca Park pork chop, pickled prunes, jus 65
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 

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)

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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