BREAD ★ V warm, rustic ciabatta loaf with herb infused butter
15.9
SAVORY TARTLET tartlet with caramelised onion, goat’s cheese, heirloom cherry tomatoes, macadamia, organic rocket and basil oil
24.9
SALMON CRUDO (GF) atlantic salmon crudo with brown butter yuzu vinaigrette sauce, radish, fennel and chive
27.9
LAMB RIBS ★ (DF) twice cooked lamb ribs with a green papaya salad, crispy shallots and a lemongrass & palm sugar sticky glaze
28.9
PORK BELLY ★ (DF) crispy pork belly with a five spice, soy & garlic glaze, , fermented korean white kimchi and toasted peanuts
28.9
DUKKAH CAULIFLOWER STEAK ★ (DF) V pan seared, dukkah cauliflower steak with a mediterranean barley salad, dukkah, watercress, black tahini and a cauliflower puree
36.9
WILD BARRAMUNDI ★ (DF) wild gulf of carpentaria barramundi, battered or grilled and served with french fries, wombok salad and a lemon aioli
44.9
PRAWN LINGUINE local gulf king tiger prawns with mascarpone, vermouth, prawn bisque, fresh lemon & parsley
46.9
SMOKED BEEF SHORT RIB (GF) (DF) sous vide beef short rib with a coconut & sweet potato puree, watercress salad and mustard dressing, pickled red radish and a black garlic jus
