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
Seafood
  • NSW Appellation oysters 20 / 40 / 80
  • Vol-au-vent, Moreton Bay bug, salmon roe 14
  • Shark Bay scallop, mustard fruit, finger lime 14
Charcuterie
  • Saucisson sec 16
  • Sher Wagyu basturma 17
  • Capocollo 18
  • Platter for two 44
Snacks
  • Gougere, salted cod rillette, horseradish 8ea
  • Sweet corn croquette, romesco 7ea
  • Chicken liver parfait, pineapple, brioche 9ea
  • Guanciale, tomato, focaccia 8ea
Entrée
  • Loddon farm quail, celeriac, lentils, Madeira 29
  • Heritage tomatoes, gazpacho, basil 25
  • Cured kingfish, citrus, ginger 32
  • Salade Lyonnaise, confit chicken, pancetta 26
Main
  • Hazeldene chicken, petit pois à la française 45
  • Hapuka, white beans, parmesan, vermouth 49
  • Parisienne gnocchi, spring beans, pesto 39
  • Swordfish, piperade, spring onion, basil 45
Grill
For one
  • Black Opal Wagyu flank MB6 250g 65
  • O'Connor porterhouse, on the bone 400g 85
For two
  • Dry aged Loddon Estate duck, blackberries 130
Sides
  • Pommes frites, aïoli 12
  • Red oak lettuce, radish, Dijon vinaigrette 16
  • Spiced carrots, agave, wild rice 15
Dessert
  • Baba, mango, vanilla cream, kaffir lime 21
  • Strawberry, meringue, yoghurt, lemon verbena 21
  • Chocolate crémeux, salted caramel, chocolate sorbet 24
  • 3 Cheese selection 40