A LA CARTE

arthur’s sourdough, kefir butter 4pp

sydney rock oyster, guava vinaigrette 6ea

grilled scallop, vermouth butter, scampi caviar 15 ea

spinach, leek, cheddar flatbread 14

stracciatella, blood orange, carrots, caraway seeds 24

pickled mussels, sweetcorn, saffron chilli oil 16

zucchini, sunflower tahini, preserved lemon dressing 16

kangaroo tartare, harissa, potato crisps 27

kingfish, broad beans, dill, dates, rocket 28

moreton bay bug, tomato salad, sauce ‘australian’ 32

spanner crab, brioche toast, yuzu kosho, cultured cream 34

lamb dumplings, saltbush, chilli, yoghurt 26

murray cod, mustard cream, caramelised cider sauce 46

duck breast, walnut sauce, autumn greens 48

rangers valley mb7+ tri-tip, pink peppercorn butter, jus 72

potato, whey, cured yolk 16

brussel sprouts, rocket, golden raisin 16

watercress salad, fennel, anise myrtle dressing 12

rockmelon sorbet, green ants 8

jersey milk pannacotta, beetroot, rhubarb, davidson plum 16

pineapple semolina cake, rum syrup, creme fraiche 16

tasmanian cheddar, cumquat marmalade, sunflower seed cracker 18

blood orange chocolate truffle 5

This is a sample menu and is subject to change.
Please note a 10% surcharge applies on Sundays and a 15% surcharge applies on Public Holidays.