A La Carte Menu

Sydney rock oysters   half 27 | doz 48
mignonette and lemon

Brickfield sourdough bread for two   7
house churned butter and sea salt


Yellowfin tuna   26
Tasmanian wasabi, kohlrabi, and green apple

Cucumber   18
nori, avocado and shiso

Pine mushroom pierogi   24
cashew, parsley and nutritional yeast

BBQ Fremantle octopus   28
romesco, shishito peppers and fennel


Roast maremma duck   42
sugar loaf cabbage, white miso and sunchoke

Westholme wagyu +5 beef tenderloin   60
Jerusalem artichoke, wood ear mushroom and cavolo nero

Slow cooked margra lamb neck   40
pumpkin, sheep’s milk yogurt and persimmon

Pan-roast snapper   40
celeriac, sugar snap peas and white miso

Roast beetroot   34
black rice, purple mustard and sweet potato


Sides   12 each
seasonal leaves | mash potato | charred asparagus


Dessert

Chocolate   24
dulche de leche, buckwheat and cocoa nibs

Caramelised fig tart   18
with coconut and vanilla

Local artisan cheese   36
with lavosh and condiments (4 x 20g)

Feijoa   18
with passionfruit and coconut

Dessert Wines & Digestive
Chambers “Rosewood Vineyard Old Vine” Muscadelle – VIC   18
2019 Heggies Estate Botrytis Riesling – Eden Valley, SA   14
2017 Inkwell ‘Sweet Thing’ fortified Viognier – Mclaren Vale, SA   15

Cognac
Hennessy VS – FR   14
Hennessy XO – FR   22
Martell VS – FR   14
Martell XO – FR   22
Martell Cordon Bleu – FR   24

Calvados
2013 Calvados Domfrontais   16

Coffee
Espresso   5
Hot Chocolate   5
Chai Latte   5
Almond, Soy & Oat Milk   50c

T2 Tea   5
English breakfast | French Earl Grey | Sencha | Chamomile
China Jasmine | Lemongrass & Ginger | Chai | Peppermint