The Spirit of the Food

Entree

OYSTERS 7.00

six freshly shucked Sydney rock oysters with shizo and a Japanese plum and yuzu dressing

BURRATA 8.90

cow's milk burrata with charred baby artichokes, golden beetroots, sour dough toast and shaved white truffle*

KAMPACHI 10.00

sashimi of kampachi with pickled octopus, volcanic salt, samphire and a basil and mango sauce

CONSOMME 7.50

Peking duck consommé with duck dumplings, shaved abalone and mushrooms

RABBIT 7.00

pressed terrine of rabbit with smoked eel, foie gras, green asparagus and zucchini blossoms

PORK BELLY 11.50

Kurobuta pork belly with a pork croquette, muntries and star anise

* indicates dish is vegetarian

Main Course

SCORCHED ONION 7.00

baked onion with chickpeas, baba ganoush, warrigal greens and a tahini dressing*

SALMON 12.00

seared fillet of king salmon with white asparagus, herb farfalle and tomato fondue

BASS GROUPER 7.00

steamed fillet with Carrasco jamon, brandade, puffed quinoa and pine nuts

CHICKEN 7.50

roasted breast and leg with baked pink fir potato, pancetta, crushed peas and thyme jus

PIE 6.00

duck and pea pie with pea purée

LAMB 16.00

slow cooked lamb neck with dukkah, harissa, eggplant and romesco sauce

BEEF 15.00

char grilled sirloin with summer vegetables, bone marrow and salsa verde