Entrée

Grilled king prawn salad.  Charred carrots, citrus puree, yuzu, baby herbs  19

Salmon tartare.  Pickled cucumber, and capers, soy cured yolk, avocado puree, wasabi mayo, tempura seaweed  22

Ceviche scallops. Coconut gel, lime juice, sesame, coriander, chilli, cucumber,

avocado, apple 22

Charred Moreton Bay bug & king prawn. Herb butter sauce.

Prawn, scallop stuffed shell, fennel, lemon  24

Tempura three cheese stuffed leek. Seared scallop, smoked yogurt,

pea & mint puree 19

Handmade chicken & vegetable wonton.  Spicy satay dressing,

XO mayo. (4) 17

Grilled split king prawns, creamy mustard dressing, apple parsnip puree, lemon, micro greens 26

Oysters

South Australian Oysters - Franklin Harbour,

Freshly shucked, half a dozen;

Natural w/lemon 28

Tomato salsa, redwine vinaigrette 28

Crumb oysters, Japanese dressing of sesame mayo, soy & ginger 30

Black truffle baked in mornay sauce 30

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Main Course

Miso glazed salmon. Soy ginger quinoa, crispy cauliflower, pickle cucumber, avocado 42

Grilled duck breast.  Fig, apple & raisin relish, mint, orange, sweet mustard mayo, pickle fennel 44

Chermoula spice crust barramundi, prawn, Moroccan cinnamon saffron sauce, honey vegetable, cous cous 43

Crispy porkbelly.  Spiced French lentils, chorizo, pumpkin & yuzu puree, mostarda 42

Land & Sea.  Slow cooked short rib, crispy porbelly, calamari, confit leek,

beef consume 44

Angus beef. Grange, grass 300gms.  Roast cauliflower, spinach puree, potato puree, Black truffle wakame butter 45    (R, MR, M, WD)

Sides & Salads

Burrata salad. Confit & roasted tomatoes, basil, citrus mayo (V)  17

Fries with black truffle & parmesan salt (V)  10.50

Steamed broccolini.  Silky potato whip, toasted almonds &

pistachio, lemon (V)  15

Salad of pumpkin.  Chickpea, tomato, mint w/ tzatziki dressing  14

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*Corkage $4.50pp (groups of +10 guests $5pp  | *Please inform our staff of any allergies|

NO split bills/ Public holiday surcharge 15%

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