A time-honoured approach to modern techniques.

Caviar

Served with buckwheat blini and the classic condiments
By the gram or by the tin.

• Brook trout caviar, Thornton, Vic 4 / 55
• Polanco oscietra, Montevideo, Uruguay 7 / 180

Seafood

• Southern rock oyster 15 / 28 / 54
• Prawn cocktail, apple, cantaloupe 9
• Hervey Bay scallop, fennel, finger lime 10

Charcuterie

• Polish Hunter salami 12
• Sher Wagyu basturma 15
• Cherry smoked capocollo 14
• Platter for 2 40

Snacks

• Pissaladière, onion, olive, anchovy 8
• Lamb brains, sauce Diable 17
• Cauliflower croquettes, Comté, truffle 12

Entrée

• Octopus, piperade, Geraldton wax 28
• Dreaming goat's curd, beetroot tart 25
• Westholme Wagyu tartare, puffed tendon 27
• Smoked kingfish, pickled cucumber, lemon 28

Main

• Spring lamb, asparagus barigoule 45
• Confit king salmon, fennel, shellfish bisque 45
• Ricotta gnocchi, spring vegetables, sauce verte 34

Grill

For one

• Westholme Wagyu flank MB5 250g 48
• Whole flounder, sauce vierge 45
• Cape Grim porterhouse, on the bone 400g 56

For two

• Grass fed Hereford, Tasmanian rib-eye 950g 120
• Dry aged Milla's Farm duck, sauce à l'orange 99

Sides

• Pommes frites, aïoli 12
• Butter lettuce, vinaigrette, radish 12
• Grilled zucchini, squash, salsa verde 14