top of page

Lunch and Dinner Menu

Our chef-driven menu highlights seasonal ingredients in simple, handcrafted dishes served straight from our kitchen to share amongst your table.

Olives | 6

Mixed Australian Olives, Rosemary, Cilli, Lemon

Bread, Butter & Smoked Salt 

House Baked Soft Pretzel | 4.50 French Imported Baguette | 4

Sydney Rock Oyster - Shucked to order 

 Kiwi & Cucumber Salsa | 6.50  |  Natural w/ Lemon | 4.50

Mellon Trio | 16

Fresh Watermelon and Honeydew, Rockmelon Gel , Quark Cheese, Prosciutto, Aged Balsami

Scallops | 24

Homemade Brioche, Seared Scallop, Yuzu Mayo, Salmon Row

Bao Slider | 12ea

Housemade Bao, Confit Duck, Sweet Cherry Glaze, Fresh Cucumber 

Octopus | 23

Charred Baby Octopus, Kipfler Potato, Citrus Creme Fraiche, Fried Saltbush, Bottarga

Eggplant | 18

Panko Crumbed Eggplant Bites, Parmigiano Reggiano, Spicy Marinara Dipping Sauce 

Fried Calamari | 24

Salt & Vinegar Calamari &  Prawns, Mustard Chilli Mayo, Fresh Lemon Wedge 

Tartare | 26

Black Angus Beef Tenderloin, Ponzu Style Marinade,  Crispy Tapioca Chips 

Tomato & Anchovies | 22

Thinly Sliced Heirloom Tomato, Japanese Smoked Vinegar , White Anchovies, Fresh Dill


Homemade Gnocchi | 38

Pan Fried Queen May Potato Gnocchi, Local Prawn Xo, Baby Vongole, Fresh Shallots 

Vegetarian Wellington | 31

Rolled Mushroom Duxelle, Beetroot, Cabbage &  Puff Pastry, Butternut Pumpkin Puree, Charred Brussel Sprouts

Pasta |34

Sourdough Pasta, House Smoked Ricotta,  Pan Fried Guanciale, Leek, Cherry Tomato 

Pork Cutlet |35

Bone in Pork Cutlet, Whipped Goats Curd, Sauteed Faro,  Purple Grape, Charred Silverbeet  

King Fish | 36

Hibachi Grilled Hiramasa Kingfish, Pickled Daikon, Zucchini,

Orange and Finger lime Butter Sauce

1.7kg 4 + Wagyu Tomahawk Steak -serves 2-4 ppl | 210

Charcoal Grilled Stone Axe Tomahawk Steak, Triple Cooked  Potatoes, Local Whiskey Cream Sauce 

Cabbage | 13

Hibachi Grilled Cabbage, Seeded Mustard Cream Sauce, Green Herb Oil  

Green Leaf Salad | 12

Butter Leaf & Corral Leaf lettuce,Watermelon Radish Dijon & Apple Cider Vinaigrette, 

Potatoes | 16

Triple Cooked Fried Potatoes, Creme Fraiche, Bottarga


Panna Cotta | 15

Creme Fraiche & White Chocolate Panna Cotta, Roasted Macadamia Praline,

Fresh Cherry Sauce

Lemon Cream |14

Lemon Curd, Mascarpone, White Rum, Biscuit, Freeze Dried Lemon 

Affogato | 12

Homemade Vanilla Ice Cream, Espresso Coffee 

Frangelico | Disaronno, Nocello | 8

Venice Sorbet ( Cocktail, Dessert ) | 18

Lemon Sorbet, Vodka, Prosecco ‘Slushie' Cocktail

 Assorted Cheese Plate | 35

Ubriaco al Rosso Piave, Pecorino al Tartufo, Buffalo Mozzarella, Double Cream Brie

bottom of page