Our menu is both simple and vibrant, showcasing locally sourced ingredients from exceptional producers and suppliers.
One course | served with a Sommelier's choice glass of wine | |
Bistro steak sandwich, O'connor scotch fillet, focaccia, truffle mustard, parmesan, triple cooked chips | 39 |
Asparagus risotto, preserved lemon, pea, lardo | 39 |
Sourdough baguette | 8 |
Woodfired potato bread | 10 |
Served with Le Conquérant butter |
Marinated Alto misto olives | 7 |
Sydney rock oysters, Champagne mignonette | 7 ea |
Potato hash, whipped cod roe, Yarra Valley smoked salmon pearls, chives | 15 |
Parmigiano Reggiano 24 month-aged, Malfroy’s honey | 18 |
Olasagasti anchovies, confit tomato, charred pepper, ricotta | 18 |
Spanner crab crostini, sorrel, espelette | 20 |
Grilled wagyu intercostal skewers, salsa verde | 12 ea |
Bay of Fires cheddar and onion tart, pickled walnut, nasturtium | 26 |
Blue mackerel, blood orange, fennel, buttermilk, dill | 25 |
Vanella buffalo mozzarella, zucchini alla scapece, bottarga | 27 |
Chicken liver parfait, bitter orange, toasted brioche | 30 |
Ora King salmon gravlax, lovage, apple, treacle soda bread, horseradish cream | 36 |
Westholme dry-aged wagyu tartare, traditional condiments, buckwheat, cured yolk, crisp potat3 | 38 |
Abrolhos Island half shell scallop, charcuterie XO, finger lime | 13 ea |
Clams casino, Diamond Head pippies, cafe de paris, guanciale | 24 |
Cauli-blossom, ras el hanout, garlic, almond | 26 |
Rigatoni alla gin, pomodoro, fermented chilli, Parmigiana Reggiano | 32 |
Asparagus risotto, preserved lemon, pea, lardo | 34 |
Pappardelle, Wollemi duck ragu, orange, fennel, marjoram | 36 |
Riverina lamb barnsley chop, broadbean, gem, rivermint | 52 |
Aquna Murray cod, beurre noisette, capers, dill, lemon | 65 |
Market fish, saffron, sorrel, agretti | MP |
Arcadia Farm spatchcock, mustard velouté, garlic shoots, tarragon | 56 |
O’Connor Superior Angus grain fed striploin 250g, NSW | 60 |
Coppertree Farms dairy cow eye fillet 220g, NSW | 68 |
Fullblood Kiwami bavette mbs 9+ 200g, QLD | 75 |
Westholme dry-aged salt crusted ribeye 800g, QLD | 250 |
Selection of sauces:Café de Paris butter, sauce au poivre, béarnaiseCondiments:Horseradish, mustards, salsa verde |
Shoestring fries | 14 |
Spring onion mash | 17 |
Moonacres leaves, sharp dressing, onion | 14 |
Wood-fired seasonal vegetables | MP |
Charred broccoli, almond, mint, Pecorino Romano | 16 |
Witlof and treviso salad, macadamia, white balsamic | 17 |
Organic seasonal fruit and sorbet, river mint, lime | 18 |
Amaretto crème caramel | 24 |
Dark chocolate and orange mousse, hazelnut gelato | 24 |
Passionfruit tart, cultured cream, Alto olive oil | 24 |
Jacksons’ banoffee sundae | 24 |
Jacksons' Tiramisu served table side | 24 |
Panna Cotta, peach, lemon myrtle, caramelised white chocolate | 24 |
Le Dauphin double-crème, Rhone Valley, Fr | |
Le Roi Roquefort, Aveyron, Fr | |
La Couroune Fort-Aged Comté, Franche-Comte, Fr | |
Served with Malfroy's honeycomb, muscatels, crisp bread | |
Select one | 50g | 100g | 22 | 40 |
After dinner mint | 6 |
Hunted + Gathered chocolate bar | 12 |
Affogato, vanilla gelato, espresso | 14 |
— Add liqueur | 6 |
Espresso | 5 |
Macchiato | 5 |
Caffe Corretto (espresso with Campari) | 12 |
Irish coffee | 14 |
English breakfast, Earl Grey, peppermint, green tea | 5 |
Wagyu steak sandwich, focaccia, truffle mustard, chunky chips, sauce au poivre | |
Rigatoni, gin, pomodoro, fermented chilli, Parmigiano Reggiano | |
Market fish, spigarello, Champagne beurre-blanc | |
O'Connor superior angus grain-fed striploin served with choice of béarnaise sauce or Café de Paris butter | 10 supplement |
Amaretto crème caramel | |
Dark chocolate mousse, cultured cream, Alto olive oil | |
Choice of cheese 50g | 5 supplement |