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

• Villani culatta prosciutto 17
• Saison black truffle and squid ink salami 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
• Chicken liver parfait, pineapple, brioche 10ea
• Shark Bay scallop, mustard fruit, finger lime 15ea

Entrée

• Citrus cured Ora King Salmon, avocado, nori, sauce Gribiche 32
• Sher Wagyu beef tartare, black garlic, chives, pomme allumette 30
• That's Amore burrata, heirloom tomatoes, pickled peach 27
• Crispy lamb brains, pickled baby onion, sauce Diable 27

Main

• Parisienne gnocchi, green beans, zucchini, summer squash, stracciatella, salsa verde 40
• Humpty Doo barramundi, wild fennel, vermouth sauce 45
• Roaring Forties lamb rump, braised peas, mint, smoked bacon, new season garlic 52
• Free range chicken, creamed corn, tarragon, grain mustard 46
• Market fish du jour MP
• 400g bone in sirloin MB3+ Galiciana 'Vintage Beef Co.' 90
• Cape Grim ribeye 800g (for two) 195
• Dry aged Loddon Farm duck, beetroot, bitter leaves, sumac dressing (for two) 140

Sides

• Pommes frites 14
• Josper roasted brussel sprouts, maple, crispy shallots 16
• Baby cos, parmesan, apple, pangrattato, lemon vinaigrette 16