Oysters / 7
Crudités, french onion dip / 12
Crab hash, aïoli / 12
Vegemite gougère, comte custard / 10
Wallaby tartare cracker, béarnaise / 12
Prawn toast, thousand island / 12
Wood-fired sourdough / 12
Kale, chilli mead, soft curds / 22
Marinated peppers, hazelnut butter / 24
Beef ham, white anchovy, parsley / 25
Raw alpine trout, potato mayonnaise, saffron jelly / 26
Vongole, ham hock, borlotti / 36
Roasted baby cauliflower, cannellini, chimichurri/38
Grilled market fish, sauce grenobloise / 58
Charcoal chicken, leeks, preserved lemon 48
Flinders Island lamb, salsa verde, anchovy / 56
20 Day Dry-Aged beef scotch fillet 300g / 88
Galiciana T-bone 800g/ 165
Burnt honey carrots, almond / 16
Baby kestrels, allium / 16
Dressed leaves / 16
Shoestring fries / 13
Chef’s Menu/ 95
Beverage pairing / 75