SPRING
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, lime pickle and pineapple hot sauce 14ea
Torched kingfish skewer, gordal olive and blackened blood orange 14ea
New season asparagus, soy cream, preserved bush lemon and furikake 27
Wood fired rare beef, sambal and Gatsby potatoes 34
Golden tofu, corn and chrysanthemum 32
Hot smoked duck leg, red coconut curry and rambutan 36
Zongzi, smoked and pickled mushrooms, black bean chilli oil 38
Rock flathead, sambal oelek, jackfruit and green mango 54
Cantonese style barbeque pork, Ramarro Farm lettuce and kiwi 50
Cumin spiced lamb, celeriac, labneh and zucchini 52
Charred snake beans, fermented soy and pepitas 15
Cos lettuce, nashi pear and curried egg 15
Dessert
Chilli oil parfait, melon, lychee and lime leaf sorbet 17
Ginger cake, banana miso caramel and crème fraîche 19