Focaccia, burnt honey capsicum butter / 12ea  

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

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

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

Zucchini flower, artichoke, ricotta, black garlic / 11ea

Mixed marinated olives / 9

Leek tarte tatin, spring vegetables, beetroot, goats yoghurt (VEG, F) / 24

Burrata, heirloom tomato, chilli oil, crostini (GF*, F)

Kingfish crudo, celeriac, mandarin, kiwi, samphire (GF, F, P) / 30

Steak tartare, house crumpet, tomato XO, capers, lemon, yoghurt (F) / 32

Semolina fusilli, sauce verte, tomato, stracciatella, lemon (VEG, F) / 34

Barramundi, smoked veloute, currants, croutons, chives  (GF, F, P) / 44

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

250g King Island wagyu MB6+ rump, cowboy butter (GF) / 42 

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

Woodfired greens, comte, beer mustard, guindillas (VEG, GF*) / 20

Farm leaves, espelette dressing (VEG, GF) / 14

Hand cut chips (V, F) / 15

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

Apple pie, vanilla custard (F)

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