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—  DINNER  —

AUTUMN – 2019

— Our menu changes daily —

— snacks —

warm sourdough, whipped burnt butter   3pp
wonboyn sydney rock oyster  4.5
wild boar salami, capsicum romesco, cornichon 12
tin of ortiz anchovies 18

 — small share plates —

seared hiramasa kingfish, pomegranate puree, umami salt 21
heirloom tomato, stracciatella, dill oil 14
caramelised eggplant, zucchini, slow roast tomato, oregano 16
cauliflower, black barley, golden raisin, pine nuts, tahini yoghurt 17
split king prawns, razzle, sorrel 28
roast pork belly, pickled apple, fennel salad 18

— large plates —

chickpea socca, silverbeet, caramelised onion, tomato petals 28
gnocchi, ‘fermier’, walnut 22/33
saltwater barramundi, butternut pumpkin, coriander 36
coral trout, black garlic risotto 38
spatchcock, sweetcorn, honey cumin glaze 38
750g dry aged ribeye, pasture fed, red wine 95

charcoal baked potatoes, buttermilk ricotta, spicy chicken crackle   9
baby gem, chardonnay vinaigrette   9

— “feed me” —
4 course lunch 65pp
5 course dinner 85pp

— “wine and dine me”   140pp —
5 course with matching wines


—  Sweet  —

caramelised pineapple, rapadura, coconut crumble, mango sorbet   14
chocolate marquise, espresso ice cream, almond praline   14
honey polenta cake, lemon thyme ice cream, berries   14

— cheese —

cheese plate, pinot paste   28
the extravagent triple cream, chevre de rambouillet, uplands pleasant ridge