AUTUMN menu

Our menu is designed to share. Think family-style feasting so you can enjoy a taste of different plates.
Dietary requirements can be catered to on request. And please be mindful that each menu is subject to seasonal changes.

Garlic focaccia, whipped butter, smoked sea salt | 8

small plates

Smoked cannellini bean dip, cucumber, crispy flatbread   | 15
Local burrata, crispy chilli oil   | 20
Mushroom, smoked parmesan arancini                | 15
Kingfish carpaccio, lemon crème fraiche, hot mustard dressing     | 20
Local snapper fish finger sandwich | 18
Salumi plate, capocollo, mortadella, fennel salami, pickles    | 24

Pasta

Cavatelli, pork sausage, fennel, parmesan | 34
Orecchiette, broccoli, toasted pine nut, anchovy, pecorino* | 30
*Can be made vegetarian

large plates

Black Angus MB3+ sirloin, smokey bbq onion, mustard jus | 54
Rib eye on the bone, no35 herb and anchovy butter

sides

Cracked wheat, pea, labne, preserved lemon dressing | 12
Iceberg heart, ranch dressing | 12
Heirloom tomato, whipped sesame, toasted grains | 12
Shoestring fries | 12

dessert

Tiramisu | 14
Yoghurt panna cotta, lime curd, pineapple granita | 15
Gelato | 12

kids menu