A modern approach to time-honoured techniques.

Caviar

Tin served with seaweed madeleines & crème fraîche

• Rainbow trout roe, Thornton, Vic 8 / 60
• Giaveri oscietra, Treviso, Italy 10 / 270

Charcuterie

• Terrine de Campagne, Pommery mustard 24
• Villani culatta prosciutto 17
• De Palma saucisson sec 16

Snacks

• Gazander oysters, finger lime mignonette 21 / 42 / 84
• Whipped cod roe tartlet, piccalilli, salmon roe 12ea
• Comte vegemite beignet, beetroot ketchup 8ea
• Sher wagyu beef tartare, confit egg yolk 16ea
• House foccacia, Del Boccia butter 6ea

Entrée

• Crispy quail, smoked parsnip, grapes, verjus 34
• Floridia burrata, pickled fennel, port, tapenade 30
• Mushroom ravioli, celeriac consomme, pickled onions 32
• Bluefin tuna, bergamot, Avruga caviar, chive & buckwheat crisp 36

Main

• Hand rolled gnocchi, Musquee de Provence, brown butter 40
• Free range chicken, olive oil mash, confit leeks, wild garlic 54
• Aquna Murray cod, pickled clams, piquillo pepper, sea herbs & bacon consomeé 55
• Roaring Forties lamb rump, braised peas, mint, smoked bacon, new season garlic 56
• Market fish du jour MP
• 800 g Cape Grim ribeye 195
• 400g Galiciana ‘Vintage Beef Co.’ sirloin, beef fat chimichurri 110
• Dry aged Loddon Estate duck, beetroot, bitter leaves, sumac dressing 140

Sides

• Pommes frites 14
• Five Tales Farm lettuce, radish, lemon dressing 16
• Roasted jerusalem artichokes, maple dressing, salt bush 18