A modern approach to time-honoured techniques.

Caviar

Tin served with buckwheat blini and the classic condiments

• Brook trout caviar, Thornton, Vic 7 / 60
• Antonius oscietra, Warmia, Poland 10 / 270

Seafood

• NSW Appellation oysters 20 / 38 / 74
• Prawn cocktail, apple, cantaloupe 14
• Shark Bay scallop, mustard fruit, finger lime 14

Charcuterie

• House-made salami 16
• Sher Wagyu bresaola 17
• Berkshire prosciutto 18
• Platter for two 44

Snacks

• Gougere, salted cod rillette, horseradish 8ea
• Crumbed Camembert, cranberry, Geraldton 7ea
• Chicken liver parfait, pineapple, brioche 9ea

Entrée

• Loddon farm quail, celeriac, lentils, Madeira 29
• Eggplant & zucchini tart, goats curd, squash 27
• Cured Atlantic salmon, gribiche 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
• King Dory, Café de Paris 48

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, apple, cabbage 130

Sides

• Pommes frites, aïoli 12
• Red oak lettuce, radish, Dijon vinaigrette 16
• Local asparagus, bonito, hollandaise 19