P R E S C R I P T I O N

 

 

F I R S T    A I D

 

Local artisan ciabatta ŵ olive oil & hazelnut dukkah 2.8

 

Marinated Sicilian olives 8

 

Crispy chickpeas, Kalamata, thyme salt 9

 

Chicken liver pâté, grain crackers 12

 

Ceviche, iceberg, jalapeños 14

 

Persian feta & crostini 12

 

Charcuterie & Antipasto – on display at the bar from 15 

 

 

V I T A M I N S

 

Celeriac, Brussel sprout, sorrel & walnut 18

 

Cauliflower, raisin, apple & kale 18

 

Pumpkin, feta, zhug & macadamia 20

 

Eggplant chips, ratatouille, tahini verte 24

 

 

P R O T E I N S

 

Grilled octopus, cherry tomato & basil oil 32

 

Mulloway, boulangère potatoes, kohlrabi 36

 

Saffron & pepper risotto ŵ Spencer Gulf king prawns & sofrito 34

 

Steak tartare, straw fries & anchovy 28

 

Lamb rump, asparagus, burnt onion & radicchio 36

 

Pork belly, beetroot, pear & smoked paprika 34

 

Beef Cheek, sweet potato, avocado, lime 34

 

Cape Grim striploin, parsnip & tarragon 39

 

 

S I D E    E F F E C T S

 

Broccoli, oyster mushroom & mustard seed 12

 

Potatoes, garlic & rosemary 12

 

 

'Chef's selection of 4' Tasting Menu - 62pp (wine matching 36 pp)

 

 

'Chef's selection of 6' Tasting Menu - 82pp (wine matching 56 pp)

 

 

Vegan, Vegetarian, Pescatarian & Gluten Free Options Available - Please specify dietary requirements at the time of booking

 

 

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