A modern approach to time-honoured techniques.

Caviar

Tin served with buckwheat blini and the classic condiments

• Rainbow trout roe, Thornton, Vic 7 / 60
• Antonius oscietra, Warmia, Poland 10 / 270

Charcuterie

• De Palma saucisson sec 16
• Sher Wagyu bresaola 17
• Mister Cannubi noix de jambon 16
• Charcuterie platter for two 44

Snacks

• Pacific oysters, mignonette 20 / 40 / 80
• Sweet corn croquette, romesco 7ea
• Gougère, Comté custard, truffle 8ea
• Chicken liver parfait, pineapple, brioche 9ea
• Mister Cannubi guanciale, tomato, focaccia 8ea
• Vol-au-vent, Moreton Bay bug, salmon roe 14ea
• Shark Bay scallop, mustard fruit, finger lime 14ea

Entrée

• Cured Atlantic salmon, shiitake, avocado, ponzu 32
• That’s Amore burrata, beetroot, fennel, pickled rhubarb 24
• Corner Inlet calamari, tomato, eggplant, anchovy fritter 29
• Sher Wagyu beef tartare, black garlic, chives, pomme allumette 29

Main

• Parisienne gnocchi, jerusalem artichoke, black cabbage salsa Verde 39
• Humpty Doo barramundi, cauliflower, sultana, curry leaf velouté 45
• Baby snapper, soubise, bonito, Yarra Valley salmon caviar 50
• Normandy style free range chicken,  cider, apples, rice pilaf 44
• Black Opal Wagyu flank MB6 220g 68
• O'Connor porterhouse, on the bone 400g 90
• Cape Grim ribeye 800g (for two) 190
• Dry aged Loddon farm duck à l’Orange, fennel, Grand Marnier (for two) 140

Sides

• Pommes frites, aïoli 12
• Grilled sugar loaf cabbage, mustard, pickled onions 14
• Five Tales Farm leaves, breakfast radish, croutons, mustard vinaigrette 16