Win­ter

Wild Life Bakery sourdough, smoked brown butter 5ea

Sydney Rock oyster, Tasmania 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


Roasted Sweet Grey Pumpkin, seed satay and fried curry leaf 24

Seared turnip cake, brassicas and toasted sesame 30

Wood fired rare beef, sambal and toasted rice 32

Hot smoked duck leg, red coconut curry and lychee 34

Chestnut zongzi, charred and pickled shiemji, black bean chilli oil 42

Rock flathead, burnt Jerusalem artichoke and Cara Cara orange 54

Cantonese style barbeque pork, cime di rapa 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, lychee and lime leaf sorbet 17

Ginger cake, chestnut miso caramel and crème fraîche 19

leave it to us 100

with wine 75