Sample: A La Carte
Our menus change regularly in line with seasonal produce. March menu coming soon.
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Sydney Rock oysters
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$ 27 | $ 48
with mignonette and lemon
Brickfields sourdough for two
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$ 7
with house-churned butter and sea salt
Start
Yellowfin tuna
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$ 26
with Tasmanian wasabi, kohlrabi, and green apple
Cucumber
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$ 18
with nori, avocado and shiso
Pine mushroom pierogi
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$ 24
with cashew, parsley and nutritional yeast
BBQ Fremantle octopus
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$ 28
with romesco, shishito peppers and fennel
Main
Roast Maremma duck
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$ 42
with sugar loaf cabbage, white miso and sunchoke
Westholme wagyu +5 beef tenderloin
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$ 60
with Jerusalem artichoke, wood ear mushroom and cavolo nero
Slow cooked Margra lamb neck
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$ 40
with pumpkin, sheep’s milk yogurt and persimmon
Pan-roast snapper
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$ 40
with celeriac, sugar snap peas and white miso
Roast beetroot
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$ 34
with black rice, purple mustard and sweet potato
Side
Seasonal leaves
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$ 12
Mash potato
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$ 12
Charred asparagus
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$ 12
Dessert
Chocolate
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$ 24
with dulche de leche, buckwheat and cocoa nibs
Caramelised fig tart
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$ 18
with coconut and vanilla
Feijoa
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$ 18
with passionfruit and coconut
Local artisan cheese
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$ 36
with lavosh and condiments (4 x 20g)