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