Our menu is both simple and vibrant, showcasing locally sourced ingredients from exceptional producers and suppliers.
Sourdough baguette | 9 |
Woodfried potato bread | 10 |
Served with Le Conquérant butter |
Marinated Alto Misto olives | 7 |
Sydney rock oysters, champagne mignonette | 7ea |
Potato hash, whipped cod roe, Yarra Valley smoked salmon pearls, chives | 16ea |
Parmigiano Reggiano 24 month-aged, Malfroy’s honey | 18 |
Grilled wagyu intercostal skewer, salsa verde | 16ea |
Clams casino, Diamond Head pipis, guanciale, pangrattato | 24 |
Jerusalem artichoke risotto, chiodini mushroom, samphire | 25 |
Burratina, heirloom tomato, persimmon, basil, sherry | 27 |
Chicken liver parfait, onion, brioche | 28 |
Westholme dry-aged wagyu tartare, traditional condiments, buckwheat, cured yolk, potato chips | 38 |
Ora king salmon gravlax, lovage, green apple, soda bread, horseradish cream | 39 |
Rigatoni al gin, pomodoro, fermented chilli, Parmigiano Reggiano | 32 |
Pappardelle, Blackmore shin ragu, mustard leaf, horseradish | 36 |
Ink tagliolini, Skull Island king prawn, lemon verbena, finger lime | 38 |
Berkshire pork scotch, apple cider, red elk, sauce charcutiere | 48 |
Dry aged Riverina lamb barnsley chop, salt baked turnip, rosemary, kelp | 58 |
Market fish, parsley, sorrel, agretti | MP |
John dory, beurre noisette, broccoli leaf, capers, chives | 52 |
Coppertree Farms dairy cow eye fillet 200g, NSW | 58 |
Rangers Valley Black Market angus striploin 250g, NSW | 65 |
Dry aged Westholme salt crusted ribeye 800g, Qld | 250 |
Served with rocket, lemon and your selection of sauce: Cafe de Paris butter Sauce au poivre Béarnaise |
Shoestring fries | 15 |
Moonacres leaves, sharp dressing, onion | 16 |
Spring Onion mash | 17 |
Witlof and treviso salad, macadamia, white balsamic | 17 |
Wood-fired seasonal vegetables | MP |
Jacksons tiramisu | 25 |
Dark chocolate mousse, orange, hazelnut gelato | 22 |
Amaretto creme caramel | 22 |
Jacksons' banoffee sundae | 24 |
Fig and brown butter frangipane tart, vanilla gelato, pink peppercorn | 24 |
Organic seasonal fruit and sorbet, river mint and lime | 18 |
Le Dauphin Double-Crème, Rhone Valley Fr | |
Le Roi Roquefort, Aveyron Fr | |
La Couronne Fort-Aged Comté, Franche-Comte, Fr | |
Served with Malfroy’s honeycomb, muscatels and crisp bread | 50g | 25 |
Served with Malfroy’s honeycomb, muscatels and crisp bread | 100g | 45 |
Chef’s selection | 4 ea |
Hunted + Gathered chocolate bar | 12 |
Affogato, vanilla gelato, espresso | 14 |
Affogato, vanilla gelato, espresso | Add liqueur | 6 |
Coffee | 5 |
Caffe Corretto (espresso with Campari) | 12 |
Irish coffee | 14 |
English breakfast, Earl Grey, peppermint, green tea | 5 |
Two course 120 | Three course 135 | For over 10 guests. |
Sourdough baguette, served with Le Conquérant butter |
San Daniele Prosciutto, figs, balsamic | |
Jerusalem artichoke risotto, chiodini mushroom, samphire | |
Chicken liver parfait, onion, brioche | |
Ora King salmon gravlax, lovage, apple, treacle soda bread, horseradish cream |
Ink Tagliolini, Skull Island tiger prawn, lemon verbena, finger lime | |
Market fish, beurre noisette, broccoli leaf, capers, chives | |
Berkshire pork scotch, apple cider, sauce charcutiere | |
Rangers Valley Black Market angus striploin 250g, rocket, lemon, sauce au poivre |
Moonacres Farm leaves, sharp lemon dressing, onion | |
Spring onion mash |
Amaretto creme caramel | |
Jackson’s banoffee sundae | |
Fig and brown butter frangipane tart, vanilla gelato, pink peppercorn |