Black quinoa & thyme sourdough, fennel seed butter / 13

Fried polenta, pine nut, sage / 9

Chicken skin crisp, whipped anchovy, chicory / 10 

Abrolhos island scallop, fermented aji chilli butter / 13

Soured cucumbers, dill, feta / 15

Blue eye tartare, verbena, white cucumber, fermented pumpkin seed / 26

Braised zucchini flowers, fresh cheese curds, caper, oregano / 26

Raw beef, fermented peppers, almond, wild rice / 27

Sprouting broccoli campanelle, cime di rapa, pine nut / 29

Arrow squid, globe artichoke, meyer lemon, sorrel / 32

.

John dory, agretti, tomato, mussels, fermented potato
/ 47

Whole poussin ‘saltimbocca’, sage, koji, guanciale / 53

Lamb rump, anchovy, braised escarole / 60

Sugarloaf cabbage, creme fraiche, herbs de provence / 24

Asparagus, farro, basil, salted grapefruit / 24 

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Strawberries, elderflower cream / 19

Cherry tart, cacao husk, white chocolate, fennel flower
/ 21

Please note a 15% surcharge applies on public holidays

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