WIN­TER

Wild Life Bakery sourdough and smoked brown butter 5ea

Sydney Rock oyster, apple and horseradish granita, lemon myrtle 7ea

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

Torched albacore, gordal olive and blackened citrus dressing 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 mushroom and black bean chilli oil 38

Rainbow trout, salt baked celeriac, smoked miso and trout roe 54

Cantonese style barbecue pork, farm leaves and rhubarb 50

Cumin spiced lamb, jalapeño sausage, labneh and fioretto 52

Red Oak, Ramarro Farm radish, nashi and curry leaf dressing 15

Brassicas, fermented soy and toasted buckwheat 15

leave it to us 115

+ with wine 85

+ with champagne 250