Menu

– Snacks –

Olives

Lime and chilli pork crackling

Oyster, seaweed vinegar

Heirloom vegetables, compost treacle, pistachio

Marinated sardines, pickled garlic, sweet peppers

Beetroot crisp, goats curd and pickled shiitake

 

– Starters –

Cured fish, pickled fennel, horseradish, blood orange

Fried school prawns, peri peri mayonnaise

Stracciatella, asparagus, charred onions, pickled leek flower

Octopus, fried bread, cucumber, burnt lemon

Kangaroo, pumpkin seed, saltbush

Chicken liver pate, prune, grilled bread

 

– Mains –

Pork belly, fermented pepper, fennel, black pudding

Salt baked celeriac, watercress, black garlic, walnut

Fish, leek, mussel, fingerlime

Beef cheek tomato jam, red onion tart

Chicken, cabbage and halloumi slaw

Slow cooked lamb shoulder, smoked yoghurt, bay, broccoli

Wagyu rib eye steak, spiced butter (1kg)

 

– Sides –

Roasted carrot salad, macadamia, salted ricotta

Grilled zucchini, almond, pecorino

Fried potatoes, sour cream, chive

 

– Dessert –

White choc, strawberries, rhubarb and hemp

Malva pudding, cultured cream, quince, wood sorrel

‘Iso bombe’ Bombe Alaska, almond, raspberry, wattle seed

Selection of cheeses (2)

 

Tasting Menu (9 dishes) $75