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