an ever-changing, local, fresh-produce driven menu; designed to be shared
SAMPLE MENU
BROADWATER OYSTER
merlot vinegar, shallot 6 ea
DUCKFISH TARTARE
shiso ponzu, edamame, wonton crisp 12 ea
SMOKED EEL PILLOW
apple + horseradish 12 ea
ZUCCHINI FLOWER
goats cheese, tambo valley blossom honey 12 ea
BBQ QUAIL SKEWER,
sherry vinegar, currants, pine nuts 14 ea
WHIPPED CHICKEN LIVER PATE
cocoa nib, fig 12 ea
KINGFISH CRUDO
candied clementines, oyster cream, orange vinaigrette 28
HIRAMASA KINGFISH WING
miso, crispy chilli , finger lime 18
VENISON CARPACCIO
pickled blackberry, pecorino, watercress 25
LAKES ENTRANCE SARDINE FILLETS
sour onions, chive oil, smoked garlic 24
SANI’S WOOD ROASTED FIG
capocollo, red sorrel 24
HIBACHI GRILLED BERMAGUI BONITO
wakame, shoyu 50
LAKES ENTRANCE SNAPPER
orzo, chilli, cucumber, prawn oil 48
400g SHALLOT CRUSTED BEEF
pommes frites, peppercorn sauce 75
BABY COS LETTUCE
pancetta, white anchovy 18
CAULIFLOWER, LEEK + SWEETCORN GRATIN
16
RUNNER BEANS
miso, sesame 18
BUTTERNUT PUMPKIN
marjoram, goats cheese 19
CUVÉE GIANDUJA HAZELNUT CHOCOLATE PARFAIT
chocolate sorbet 17
YOGHURT + BROWN SUGAR PANNA COTTA
vin santo ice-cream 17
WILLIAM PEAR SORBET
lemon verbena 14
SELECTION OF CHEESE
house-made conserve 28
***SAMPLE MENU ONLY ***
***A 15% SURCHARGE APPLIES ON PUBLIC HOLIDAYS***