food menu

reservations are allocated a 2hr dining period.
groups of 8+ dine on our banquet menu. 10% service charge applies for tables of 6 or more.



house made focaccia confit garlic 6
warm marinated olives  9
house pickles  green bean dilly pickles 8
scallop ceviche  sesame sambal, finger lime 9ea
zucchini flower  tomato, ricotta 10ea
braised leek + mushroom croquettes  gruyère 18
meat & cheese  mortadella, nduja, roquefort,  gruyère 30
crispy baby potatoes  rosemary, garlic, tomato toum 14
pecan pâté  charred bread 15
baby cos, radicchio  pickled carrot, cucumber, mint 16
corn  shaved cabbage, jalapeno, lime, mint, parmesan 22
tomato & nectarine  sesame, ginger, nori 21
stracciatella   beetroot, pickled rhubarb, pistachio 23
chickpea pancake  peperonata, herb sauce, feta 22
broccolini  lemon tahini, spiced hazelnuts  19
fried chicken  Old Bay spice, creamy pickle sauce 26
whole rainbow trout  green beans, orange, capers, butter 40
tuna tataki green olive, pomegranate, pistachio 28
garlic prawns white wine, chili, parsley, sourdough 48
sticky pork skewer  pickled red cabbage, currants, sesame crumb 30
lamb rump  harissa, silverbeet, garlic yogurt 36
300g grass fed sirloin  speck, spaetzle, mushroom, zhug 47


banquet menu

$70 pp

warm marinated olives

house made focaccia

pecan pâté
scallop ceviche + 9
zucchini flower + 10 

crispy baby potatoes
rosemary, garlic, tomato toum

tomato + nectarine
sesame, ginger, nori

baby cos + radicchio 
pickled carrot, cucumber, mint

fried chicken 
Old Bay spice, creamy pickle sauce 

lemon tahini, spiced hazelnuts

lamb rump
harissa, silverbeet, garlic yogurt

chef’s dessert

cheese course +10


bloodwood trifle champagne anglaise, cherry,  port jelly, mascarpone 15

baked fig  vanilla ricotta, pedro ximenez, pistachio

coconut panna cotta  mango, toasted coconut 15


1 cheese 18
2 cheeses 28

sheep FR 

sheep CH