A modern approach to time-honoured techniques.

Caviar

Served with buckwheat blini and the classic condiments
By the gram or by the tin.

• Brook trout caviar, Thornton, Vic 4 / 55
• Antonius oscietra, Warmia, Poland 8 / 220

Seafood

• Southern rock oysters 15 / 28 / 54
• Prawn cocktail, apple, cantaloupe 9
• Shark Bay scallop, fennel, finger lime 10

Charcuterie

• German salami 12
• Sher Wagyu basturma 15
• Cherry smoked capocollo 14
• Platter for 2 40

Snacks

• Pissaladière, onion, olive, anchovy 8
• Cauliflower croquettes, Comté, truffle 12
• Chicken liver parfait, pineapple, brioche 12

Entrée

• Sea perch mousseline, bisque, Avruga 28
• Onion consommé, parmesan, truffle 24
• Westholme Wagyu tartare, puffed tendons 27
• Cured kingfish, beetroot, citrus, ginger 28

Main

• Roring forties lamb, eggplant, leek 42
• John Dory, sardine, squid ink risoni 45
• Ricotta gnocchi, mushrooms, beurre noisette 35

Grill

For one

• Westholme Wagyu rump cap MB5 250g 49
• Whole flounder, sauce vierge 45
• O’Connor porterhouse, on the bone 400g 64

For two

• Grass fed Hereford, Tasmanian rib-eye 950g 120
• Dry aged Milla's Farm duck, Cognac, fig 110

Sides

• Pommes frites, aïoli 12
• Red oak lettuce, miso, orange 12
• Provençal ratatouille, salsa verde 14