Wood roasted focaccia, burnt shallot butter / 12
Prawn & crab crumpet, fine herbs (P) / 8ea
Leek & pea croquette, la fontella, peach / 9ea
Scallop, vadouvan curry, finger lime (GF) / 10ea
Mixed marinated olives / 8
Fiocco (cured pork loin) (GF) / 16
Bresaola (GF) / 16
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Raw kingfish, buttermilk, apple, wasabi leaf (GF, P) / 25
Baby octopus, chorizo, potato, fresh herbs (GF, P) / 27
Goats curd, broad beans, balsamic (GF, F) / 28
Beef tartare, smoked mussel, crisps (GF*, F) / 27
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Artichoke risotto, truffle, preserved lemon, parmesan (GF, F, P) / 32
Flounder, sauce vierge, fennel (GF, F, P,) / 45
Half roast chicken, tomato, fino sherry, pickle mustard (GF, F) / 43
400g bone-in pork cutlet, navy beans, mustard (GF, F) / 48
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Mixed leaves, spring vegetables, house dressing (GF) / 18
Fries, garlic aioli (V*, F) / 15
Woodfired asparagus, sauce gribiche (F) / 22
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Bread & butter pudding, sultana ice cream, marmalade custard / 20
Woodfired cookie, butterscotch, strawberries & cream ice cream / 20
Cheeses, fruit bread, lavosh, condiments / MP
Vegan option = V*, Gluten Free = GF, Pescitarian = P, Contains nuts = N, Fructose = F, Option = *