SUM­MER

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

Prawn skewer, lime pickle and pineapple hot sauce 14ea

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


Wandin Yallock heirloom tomatoes, buckwheat and sand crab sauce 30

Wood fired rare beef, sambal and Gatsby 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, Ramarro Farm lettuce and peach 50

Cumin spiced lamb, jalapeño sausage, labneh and heirloom zucchini 52

Charred snake beans, fermented soy and pepitas 15

Cos and coral lettuce, green Meyer lemon and burnt honey dressing 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