DINNER

TO START

Freshly shucked oysters, natural +finger lime | gf

Mama’s lemon olives | gf vg

Woodfired pita, rose za'atar | v vgo

Pickled vegetable plate | gf vg

Edamame hummus, snow peas, mint | gf vg

Chips, ēmmē seasoning  | gf vg

 

TO SHARE

Yellowtail kingfish, green harissa, pickled jalapeño | gf df

Raw Hokkaido scallops, pomegranate citrus, salmon roe | gf df

Smoked lamb slider, pickles, spicy mayo | gfo

Charcoal Mortadella skewer, hot honey, lime | df

Woodfired king prawn, spiced red pepper, fried garlic | gf df

Wagyu skewer, spring onion ginger salsa, lime | gf

Spiced lamb ribs, zucchini tzatziki | gf

Chargrilled octopus, harrisa, pickled fennel, capers | gf df

Crab & red harrisa butter woodfired pita

Spanako ‘pita’ | v

Frisee & raddichio, smoked lemon dressing, black pepper | gf vg

Fragrant pilaf rice, yoghurt, walnuts | gf v vgo

Heirloom tomatoes, whipped feta, mint, wasabi oil | gf v

Cucumber, avocado, stracciatella, dill | gf v

Charred sugarloaf cabbage, tahini yoghurt, burnt chilli butter | gf v

Woodfired broccoli, macadamia cream, molasses, native dukkah | gf vg

Jap pumpkin, nutty burnt butter, milk crema | v

Charcoal chicken, garlic labneh, guindillas | gf

Daily fresh fish | gf df

Wagyu striploin fillet MBS 6+, mustard greens, spiced beetroot | gf df

Slow cooked spiced lamb shoulder | gf dfo

 

DESSERT

Rosewater custard, sumac strawberries, pistachios, honey | gf

Basque cheesecake, white chocolate, bay leaf, poached rhubarb

Egyptian orange cake, passionfruit butterscotch | gf

 

V = Vegetarian | VG = Vegan | GF = Gluten Free | DF = Dairy Free | O = Option

We endeavour to accommodate dietary requirements and allergies, however cannot guarantee against traces of allergens.