A la carte
Just to get the idea. Menu’s always in flux, like the seasons.
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shady’s bread, whipped butter
df/gf/vg avail
$6
-
sydney rock oyster, green chilli, white pepper
df/gf
$7.5
-
scallop, buttermilk, chewy beets, rose
gf avail
$12
-
kingfish tart, lemon myrtle, kelp, samphire
gf avail
$12
-
cannoli, chicken livers, davidson’s plum
gf avail
$11
-
mackerel, kiwi, oyster
gf avail
$32
-
snapper, snow pea, melon, kaffir, turnip
gf
$32
-
kangaroo tartare, blue mussel, nori
df/gf
$32
-
leeks in paper bark, monforte, finger lime
gf/vg avail
$28
-
potato, saltbush, cured egg yolk, bottarga
gf
$32
-
hervey bay king prawns, native green paste, strawberry gum
gf
$40
-
cauliflower, macadamia, sorrel
gf
$28
-
bar cod, smoked bone sauce, muntries
gf avail
$68
-
spatchcock, lobster head sauce, thai basil
gf avail
$46
-
kurobuta berkshire pork neck, kelp, mussel, karkalla
gf avail
$64
-
rangers valley WX flank, wood ear, parsnip, turnip tops
df/gf avail
$68
-
beef rib, davidson plum, warrigal greens, horseradish
gf avail
$80
-
rangers valley black market rib eye 5+ 600g
df/gf avail
$150
-
petite bouche, hazelnut, nashi pear, carrot
gf/vg avail
$24
-
roasted fennel cake, sheep's milk yoghurt, mandarin sorbet
$26
-
pumpkin custard, coffee caramel, pecan, kumquat
$26
-
crispy coconut rice, mango makrut sorbet, pandan oil
vg/gf
$26
-
peanut butter and banana sundae
$26
Our menu contains allergens and is prepared in a kitchen that handles nuts, shellfish, and gluten. Whilst all reasonable efforts are taken to accommodate dietary needs, we cannot guarantee that our food will be allergen free.
10% gratuity on groups of 7 and above. 100% of gratuity goes to our team.
Surcharge: Sunday 10%, Public Holiday 15%, Credit Card 1.5%