SPRING

Wild Life Bakery sourdough, smoked brown butter 5ea

Sydney Rock oyster, Tasmanian wasabi and apple granita 7ea

Tea quail egg skewer, pickled lotus root and Sichuan chilli oil 11ea

Prawn skewer, lime pickle and pineapple hot sauce 14ea

Torched kingfish skewer, gordal olive and blackened blood orange 14ea


Asparagus, soy cream, daikon and furikake 32

Golden tofu, corn and chrysanthemum 32

Wood fired rare beef, sambal and toasted rice 34

Hot smoked duck leg, red coconut curry and rambutan 36

Chestnut zongzi, smoked and pickled mushrooms, black bean chilli oil 42

Rock flathead, burnt Jerusalem artichoke and Cara Cara orange 54

Cantonese style barbeque pork, Ramarro Farm lettuce and kiwi 50

Cumin spiced lamb, celeriac, labneh and green tomatoes 52

Fried and wok tossed ‘salt and pepper’ potatoes 14

Cos lettuce, nashi pear and curried egg 15


Dessert

Chilli oil parfait, melon, lychee and lime leaf sorbet 17

Ginger cake, banana miso caramel and crème fraîche 19

leave it to us 115

with wine 85

with Champagne 250