Housemade bread roll, burnt honey capsicum butter / 6ea  

French onion croquette, gorgonzola, french onion dipper (VEG) / 12ea 

Crab & prawn toast, chervil (P, F) / 7ea

Scallop, burnt pear, tamarind butter (P, F) / 11ea

Duck Sando, persimmon mustard, guindillas, pickles / 15ea

Mixed marinated olives / 8

Stracciatella, heirloom tomato, sumac, shallot, crackers (VEG, F) / 27

Salmon tartare, tomatillo, horseradish, crisps (F, P) / 28

Octopus, provencal XO, creme fraiche, fennel, chilli oil (F) / 32

Risotto, smoked tomato, basil, comte (VEG, GF, F) / 34

Barramundi, capers, cornichons, dill, pea tendrils  (GF, F, P) / 44

Half roast chicken, tarragon, corn, seeded mustard (GF, F) / 46

300g Scotch fillet, entrecote sauce (GF) / 68 

Brad’s burger, pickle, cheese, house sauce, milk bun / 24

Butter lettuce wedge, green goddess (VEG, GF) / 16

Hand cut fries (V, F) / 15

Woodfired cookie, strawberries & cream ice cream, butterscotch / 22

 Vegan option = V*, Gluten Free = GF, Pescatarian = P, Contains nuts = N, Fructose =t