AUTUMN
Wild Life Bakery sourdough, smoked brown butter 5ea
Sydney Rock oyster, lemon verbena oil and blood plum granita 7ea
Tea quail egg skewer, pickled lotus root and Sichuan chilli oil 11ea
Torched kingfish skewer, gordal olive and blackened Meyer lemon 14ea
Prawn skewer, lime pickle and pineapple hot sauce 14ea
Roasted pumpkin, seed satay and Jerusalem artichoke crisp 28
Wood fired rare beef, sambal and Sebago potatoes 34
Golden tofu, corn and chrysanthemum 32
Crispy duck leg, green chilli, sorrel and aloe 36
Zongzi, Victorian oyster mushrooms and black bean chilli oil 38
Rock flathead, sambal oelek, jackfruit and lemongrass 54
Cantonese style barbeque pork, farm leaves and blood plum 50
Cumin spiced lamb, jalapeño sausage, labneh and heirloom zucchini 52
Red Oak, Ramarro Farm radish, nashi and curry leaf dressing 15
Charred snake beans, fermented soy and pepitas 15
Dessert
Chilli oil parfait, melon, lychee and lime leaf sorbet 17
Ginger cake, banana miso caramel and crème fraîche 19