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

Charcuterie

• Western Plains prosciuttini 18
• De Palma saucisson sec 16
• Sher Wagyu bresaola 17
• Charcuterie platter for two 44

Snacks

• Coffin Bay Pacific oysters 20 / 40 / 80
• Mister Cannubi guanciale, tomato, focaccia 8ea
• Sweet corn croquette, romesco 7ea
• Gougère, Comté custard, truffle 8ea
• Chicken liver parfait, pineapple, brioche 9ea
• Vol-au-vent, Moreton Bay bug, salmon roe 14ea
• Shark Bay scallop, mustard fruit, finger lime 14ea

Entrée

• Cured yellowtail kingfish, citrus, ginger 32
• French onion soup, raclette, bay leaf 20
• Veal girello, celeriac, parmesan, mustard leaf 27
• Loddon farm quail, Jerusalem artichoke, lentils, Madeira 29

Main

• Parisienne gnocchi, pumpkin, sage, wild mushroom 39
• Swordfish, piperade, spring onion, basil 45
• Atlantic salmon, rainbow chard, parsnip, shellfish sauce 45
• Coq au vin, smoked bacon, baby onion, potato 46
• Black Opal Wagyu flank MB6 220g 68
• O'Connor Porterhouse on the bone 400g 85
• Cape Grim ribeye 800g (for two) 190
• Dry aged duck, fennel, blackberries (for two) 135

Sides

• Pommes frites, aïoli 12
• Red oak lettuce, radish, mustard vinaigrette 16
• Grilled broccolini, whipped eggplant, lemon 16