Winter
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, yuzu kosho and mango hot sauce 14ea
Torched kingfish skewer, gordal olive and blackened citrus 14ea
Roasted Sweet Grey Pumpkin, seed satay and fried curry leaf 26
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, charred and pickled shimeji, black bean chilli oil 42
Rock flathead, burnt Jerusalem artichoke and Cara Cara orange 54
Cantonese style barbeque pork, sprouting broccoli and rhubarb 50
Cumin spiced lamb, 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, Orange Sugar melon, lychee and lime leaf sorbet 17
Ginger cake, chestnut miso caramel and crème fraîche 19