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 12

 

'Section 28' cheese & chive toastie 10

 

Charcuterie & Antipasto – on display at the bar 15 (per 200 grams)

 

 

V I T A M I N S

 

Celeriac, Brussel sprout, sorrel & walnut 18

 

Onion, capers, burnt butter & sage 18

 

Pumpkin, Persian feta, zhug & macadamia 20

 

Eggplant chips, ratatouille, tahini verte 24

 

 

P R O T E I N S

 

Pt Lincoln sardines, nduja, preserved lemon & green oil 28

 

Snapper, boulangère potatoes, kohlrabi 36

 

Saffron & pepper risotto ŵ Spencer Gulf king prawns & sofrito 36

 

Marino morcilla, apple, spring onion & chilli 26

 

Bannockburn chicken, carrot, ginger & roe 34

 

Pork belly, beetroot, pear & smoked paprika 34

 

Beef Cheek, sweet potato, avocado, lime 34

 

Riverina 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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