SPRING
Wild Life Bakery sourdough and smoked brown butter 5ea
Sydney Rock oyster, apple granita, bay leaf 7ea
Tea quail egg skewer, pickled lotus root and Sichuan chilli oil 11ea
Scallop, Bay of Fires Cheddar, pickled apple 15ea
Raffa Fields asparagus, preserved citrus, soy cream and green mango 30
Wood-fired rare beef, sambal and Gatsby potatoes 35
Golden tofu, corn and kohlrabi 34
Murray cod dumpling, cuttlefish, egg drop and lime leaf 38
Zongzi, Victorian oyster mushroom and black bean chilli oil 38
Rock Flathead, Sugarloaf cabbage, burnt grape butter sauce 62
Cantonese-style barbecue pork, farm leaves and rhubarb 52
Hanger steak, cavolo nero, okra and rendang butter 66
Red Oak, Ramarro Farm radish, Nashi pear and curry leaf dressing 15
Brassicas, fermented soy and puffed buckwheat 15
Chilli oil parfait, pomelo, lychee and lime leaf sorbet 17
Black tea custard, quince and pâte sucrée 19
leave it to us 115
+ with wine 90