A modern approach to time-honoured techniques.

Caviar

Tin served with buckwheat blini and the classic condiments

• Rainbow trout roe, Thornton, Vic 8 / 65
• Antonius oscietra, Warmia, Poland 15 / 280

Charcuterie

• Mister Cannubi noix de jambon 17
• De Palma saucisson sec 17
• De Palma Wagyu bresaola 18
• Charcuterie platter for two 48

Snacks

• Pacific oysters, mignonette 20 / 40 / 80
• Lamb belly skewer, yoghurt, miso, wakame 14ea
• Sweet corn croquette, romesco 8ea
• Tempura zucchini flower, ratatouille, kale 14ea
• Chicken liver parfait, pineapple, brioche 10ea
• Spring Bay mussel, fennel, orange, dill 7ea
• Shark Bay scallop, mustard fruit, finger lime 15ea

Entrée

• Seared Blue fin tuna, pickled cucumber, basil oil, tonnato dressing 33
• Sher Wagyu beef tartare, black garlic, chives, pomme allumette 30
• That’s Amore burrata, beetroot, fennel, pickled rhubarb 25
• Corner Inlet calamari, tomato, eggplant, anchovy fritter 30

Main

• Parisienne gnocchi, green beans, zucchini, summer squash, stracciatella, salsa verde 40
• Humpty Doo barramundi, piperade, saffron rouille, black olive oil 47
• Roaring Forties lamb rump, braised peas, mint, smoked bacon, new season garlic 52
• Normandy style free range chicken, creamed corn, tarragon, grain mustard 46
• Market fish du jour MP
• O'Connor porterhouse, on the bone 400g 95
• Cape Grim ribeye 800g (for two) 195
• Dry aged Loddon Farm duck, beetroot, bitter leaves, sumac dressing (for two) 140

Sides

• Pommes frites 14
• Raffa Fields asparagus, brown butter, potato cream, cured yolk 20
• Five Tales Farm leaves, breakfast radish, croutons, mustard vinaigrette 16