MENU

‘FEED ME’

Sit back, relax, we’ll order for you 75pp
We kindly request the participation of your entire table

SMALL

Appellation rock oysters, shucked to order, served with Champagne vinaigrette 3 for 15 | 6 for 28 | 12 for 54

Marinated Australian olives 10

Roast beef ‘smørrebrød’, mustard, red onion, capers, cornichons 12

Jalapeño and cheese croquettes with lemon & chive sour cream 12

Chicken liver parfait, blackcurrant and red wine jelly, brioche 16

MEDIUM

Grilled Queensland king prawns, aioli, lemon 28
add extra king prawn +10ea

Pepo Farm pumpkin soup, cumin, pomegranate, sour cream, walnut oil 21

Traditional Finnish gravlax, mustard sauce, rye bread, lemon 23

Smoked ham hock terrine, celeriac remolade, pickled quince 22

Artisan cured meats, house pickles, warm ciabatta 28

LARGE

Ratatouille, goat’s curd, warm ciabatta 32

Nichols corn-fed chicken breast, romesco, smoked shallot butter, caramelised shallots 38

Fish of the day, bisque, diamond shell clams, olives, celery 42

Grass fed Cape Grim porterhouse steak, miso glazed eggplant, red endive, aged balsamic 44

SIDES

Green beans, black garlic emulsion, almonds 12

Ramarro Farm seasonal salad leaves, soft herbs, mustard vinaigrette 12

House shoestring fries, aioli 10

DESSERT

White chocolate brûlée, Ig’s Farm black fig, red wine essence 16

Warm upside down apple cake, caramel, vanilla ice cream 16

Valrhona chocolate mousse, salted peanut brittle, banana ice cream 16

CHEESE

Australian and European cheese selection, fruit compote, lavosh 32

Our kitchen team is inspired by local farmers, foragers and fisherman to create our seasonal menus.

We’re always aiming to reduce our carbon footprint by supporting locally grown and environmentally sustainable produce.

The menus published online are subject to change without notice.

We are dedicated to accommodating dietary requirements with prior notice.