SUMMER MENU

                   Our head chef Simon Wong She has developed a seasonal menu with the emphasis being on plates you can share around the table.

GRAZING

Crispy potato bravas with smoked oil, spicy tomatoes and herb aioli (GF, V, DFO)     15

Charred eggplant and tahini dip with coriander salsa, dukkah, olive oil and charred sourdough (VG, GFO)       16

Mini zucchini, mint and sweet corn fritters with wasabi and avocado puree and feta (GF, V, DFO)          22

    Charcuterie board with a selection of Italian cured meats, caper berries, olives and bread (GFO, DF)     29

Seared salmon tataki with green apple, seaweed and daikon slaw, tamarind glaze and lotus root (GF, DF)    35

Kingfish sashimi with coconut and lime dressing, ruby grapefruit, red shiso and togarashi spice (GF, DF)    36

Fresh local mussels in a fragrant tom yum broth, lime and asian herbs served with charred sourdough (GF, DF)      31

Chinese five spice lamb ribs with soy, ginger and lemongrass and kimchi (GF, DF)    34

NY strip loin (medium rare) – grilled on hibachi grill with roast Asian mushrooms and white miso butter (GF, DF)    44

 

TO COMPLEMENT

 Charred broccolini with preserved lemon and mustard seed dressing (VG, GF)     16

Mixed heirloom beetroot salad with tendrils, green peas, feta and pomegranate (V, GF, VGO)       18

Spiced roasted pumpkin wedge with mango amba yoghurt and toasted grains (V, GF, DFO)      16

SOMETHING SWEET

Deconstructed vanilla cheesecake with compress strawberries, wild berry, star anise, four pillar gin compote, golden honey and oat crumble (V)    18

Warm aerated dark chocolate, walnut and chocolate soil, toasted marshmallows and raspberry (V, GFO)     18

Cheese board with fig and pepper jam, quince, fresh grapes and lavosh: (V, GFO)  

One cheese     14

Two cheeses     23

Three cheeses     32

 

Dessert Wine: Barbeito Malvasia Reserve Sweet PORTUGAL     20

BANQUET - $69 per head

Crispy potato bravas with smoked oil, spicy tomatoes and herb aioli (GF, V, DFO)

Charred eggplant and tahini dip with coriander salsa, dukkah, olive oil and charred sourdough (VG, GFO, DFO)

Kingfish sashimi with coconut and lime dressing, ruby grapefruit, red shiso and togarashi spice (GF, DF)

NY strip loin (medium rare) – grilled on hibachi grill with roast Asian mushrooms and white miso butter (GF, DF)

Charred broccolini with preserved lemon and mustard seed dressing (VG, GF)

Mixed leaf salad with pomegranate (V, GF)

Homemade sorbet with wild berries and crumbled meringue (VG, GF)